Thai Salmon Curry

If you’re craving a flavorful, aromatic dinner that comes together in just 30 minutes, this Easy Thai Salmon Curry is the perfect solution. With tender chunks of salmon simmered in a creamy coconut milk and red curry sauce, this dish brings the authentic flavors of Thailand straight to your kitchen. With the subtle heat from red chilies, the freshness of lemongrass, and the rich taste of coconut milk, it’s a dish that’s both satisfying and incredibly delicious.

Why You’ll Love This Recipe

This Easy Thai Salmon Curry is everything you want in a quick weeknight dinner—flavorful, comforting, and packed with vibrant ingredients. The combination of creamy coconut milk and Thai red curry paste creates a rich and aromatic sauce that perfectly complements the delicate salmon. The addition of bamboo shoots, lime zest, and fresh coriander adds texture and freshness, while the heat from the chilies gives it the perfect kick. Ready in just 30 minutes, it’s a no-fuss meal that’s full of bold and exotic flavors.

Ingredients

• 480 grams salmon fillets (skinless, cut into 4-5 pieces)

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1-2 tbsp vegetable oil (sunflower, canola, or peanut oil)

• 400 ml coconut milk

• 3-4 tbsp Thai red curry paste

• 1 stalk lemongrass (bruised)

• 2 tbsp fish sauce

• 2 tbsp palm sugar (or brown sugar)

• 100 grams bamboo shoots (tinned or strips)

• 1-2 red chilies (bird’s eye or choice of fresh chilies, thinly sliced)

• 1 tsp lime zest (or kaffir lime zest)

• Handful of fresh coriander

• 1 cup water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season the salmon fillets with salt and black pepper on both sides. Heat a pan or skillet over medium-high heat and drizzle with oil. Sear the salmon fillets for 2 minutes on each side, then remove from the pan and set aside. Remove any excess oil from the pan with a paper towel.

2. Heat the pan to medium heat, pour in half of the coconut milk (about 200 ml), and add the red curry paste. Stir well and cook for 1-2 minutes until the coconut milk reduces slightly and the oil begins to separate.

3. Add the remaining coconut milk, pour in the water, and bring to a simmer. Season the sauce with lemongrass, fish sauce, and palm sugar.

4. Stir in the bamboo shoots and lime zest, cooking for another 1-2 minutes to blend the flavors.

5. Place the seared salmon fillets back in the pan and cook for another 3-4 minutes, or until the salmon is cooked through and flaky.

6. Finish the curry by garnishing with fresh coriander and sliced chilies.

7. Serve the curry with plain jasmine rice, basmati rice, or flatbread for a complete meal.

Servings and Timing

• Servings: 4 servings

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• Add More Veggies: You can add vegetables like bell peppers, spinach, or carrots to the curry for more color and nutrition.

• Spicy Kick: For more heat, add extra red chilies or use a spicier red curry paste.

• Use Different Protein: If you prefer, you can substitute the salmon with other fish like cod or tilapia, or even use chicken for a different protein.

• Coconut-Free Version: For a lighter version, you can substitute coconut milk with low-fat yogurt or a dairy-free cream alternative.

Storage/Reheating

• Storage: Store any leftover curry in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

FAQs

Can I make this curry ahead of time?

Yes, you can make the curry ahead of time. It actually tastes even better the next day as the flavors have more time to meld together. Just store it in an airtight container and refrigerate.

Can I use light coconut milk?

Yes, you can use light coconut milk for a less rich version, though the curry will be slightly less creamy.

Can I use a different type of fish?

Yes, you can use other firm white fish like cod, halibut, or snapper in place of the salmon. Just make sure the fish can hold up to simmering in the curry.

How do I make this dish spicier?

If you want more heat, add more fresh chilies or increase the amount of red curry paste in the sauce.

Can I substitute palm sugar?

Yes, you can use brown sugar as a substitute for palm sugar if needed.

Can I use frozen salmon?

Yes, you can use frozen salmon, but make sure to thaw it before cooking for the best texture and flavor.

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork. It should be opaque in the center. Be careful not to overcook it, as it will become dry.

Can I make this dish vegetarian?

To make this dish vegetarian, use tofu or tempeh instead of salmon, and ensure the fish sauce is substituted with soy sauce or tamari.

How do I store leftover curry?

Store leftover curry in an airtight container in the fridge for up to 2 days. You can also freeze it for up to 3 months, though the texture of the salmon may change upon reheating.

What can I serve with this curry?

Serve with jasmine rice, basmati rice, or naan bread to soak up the delicious sauce.

Conclusion

This Easy Thai Salmon Curry is a deliciously aromatic and flavorful meal that’s perfect for a quick weeknight dinner. With its creamy coconut milk base, fragrant red curry paste, and tender salmon, it’s a dish that’s both satisfying and full of vibrant flavors. The addition of bamboo shoots, lime zest, and fresh coriander gives it the perfect balance of freshness and spice. Ready in just 30 minutes, it’s a meal that’s sure to become a family favorite!

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