Salmon curry – the perfect, easy weeknight meal. This red curry is packed full of flavour and is so quick to make. You’ll love how authentic the flavours are!
If you’ve ever been to Thailand then you’ll know that this red salmon curry is the real deal in terms of flavour! I’ve been once before an absolutely fell in love with Thai food.
This red salmon curry brings the flavours of Thailand to your own home in a super simple, delicious and easy weeknight dish.
This dish is great for the family, weekend dinner party or date night dinner, or if you’re looking to bring a bit more spice and jazz to your dinners!
Thai Red Salmon Curry
Flavour Profile of Thai Cooking
Thai and most South East Asian food have very specific flavour profiles and there is a delicate balance between them all. When it’s right though, those flavours are SO good and you’ll get amazing tasting food.
The main flavour profiles include; sweet, salty, spicy and sour. Each of these flavour elements come from different ingredients in this salmon curry.
- Salt – the saltiness of this recipe comes from the fish sauce.
- Sweet – the sweetness comes from the sugar. You can use brow sugar, palm sugar or regular white sugar
- Sour – lime juice
- Spicy – the red curry paste
It’s important that you continually taste this recipe as you go to balance out the flavours. One flavour shouldn’t be over powering another. For example, if it’s too salty, you may want to add more lime juice and sugar.
What are the main ingredients in a red curry?
The beauty of this recipe, is that all the ingredients are found in regular supermarkets or online. For this salmon curry you’ll need;
- 4 salmon fillets – (unlike me!) try to get them the same size when possible so that the cooking time is even. Fresh salmon fillets are always preferable
- 1 tin of Maesri red curry paste – I use Maesri for all my curry pastes and they’re the only paste I recommend.
- Aromatics – onion, ginger, garlic and coconut oil
- Coconut cream or milk – use a good quality coconut milk, promise you it’s worth it. I get mine from Costco!
- Fish sauce, sugar, lime – Thai flavours
- Thai Basil – if you can find it, Thai basil has a aniseed taste to it. Regular basil is fine if you can’t
- Baby bok choy – because we all needs greens!
How to Make Red Curry
The beauty of this recipe is that it is super quick to make and very, very easy. To make a red curry, follow these steps (full recipe in recipe card)
- Fry off onion, garlic and ginger in the coconut oil over medium heat
- Stir through the red curry paste
- Add the coconut milk, fish sauce, lime juice and sugar.
- Once at a gentle simmer, add the salmon fillets and bok choy and poach for 6-8 minutes or depending on how cooked you like your salmon
- Stir through Thai basil and serve
What to serve Salmon Curry With
I like to serve this dish with brown rice to soak up all the curry flavours. I also garnish it with a little bit of extra lime and some extra fresh basil on top.
How Spicy is a Red Curry?
Short answer – not too spicy, but has enough kick in it that your tongue will be slightly burning but not over the top! Red curry paste is actually milder than green curry paste, so a red curry isn’t crazy spicy.
You can always add more, but can’t take away what you’ve started with so if you’re concerned, add half the amount of paste, then add more if needed. The heat will build up as it cooks too.
This recipe is seriously so easy to make, and so fast! You’ll love how fresh and healthy this salmon curry is, and just how simple it is to bring some simple ingredients together for a wow factor dish!
Happy cooking, and remember if you’ve made this recipe please leave a comment and a star rating!
Want more healthy curries?
- We love this chicken massaman curry recipe
- Sweet potato chickpea curry for an easy, vegetarian meal
- Our vegetable coconut curry is a great way to use up leftover vegetables.
- Thai Red Curry with Chicken
- 1 tbsp coconut oil
- 1 brown (yellow) onion, finely sliced
- 2 tsp fresh ginger
- 2 garlic cloves, crushed
- 1 tbsp red curry paste
- 400 ml canned coconut milk, 14.5oz can
- 2 tsp fish sauce
- 2 tsp sugar
- 1 tsp lime juice
- 4 salmon fillets
- 1 bunch bok choy
- 1 cup Thai basil
- Heat coconut oil in a deep pan over medium heat
- Add onion, garlic and ginger and fry for 2-3 minutes until onion starts to soften
- Add red curry paste and stir through (careful, curry paste may spit!)
- Add the coconut milk, fish sauce, lime juice and sugar and bring to a gentle simmer
- Add the salmon and bok choy and cover to simmer for 6-10 minutes or until it's cooked to your liking.
- Stir through Thai basil
- Serve curry over rice with extra basil and lime to garnish
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