This Thai Red Curry Salmon is a tasty, one-pan dish that comes together quickly. With tender salmon and a flavorful coconut curry sauce, it’s both vibrant and comforting.
What makes it special? That creamy sauce packs a punch of heat and sweetness! I love serving it over rice so I can savor every drop of that delicious curry sauce. Yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are perfect here, but you can also use frozen fillets. Thaw them before cooking. If salmon isn’t your favorite, try this recipe with chicken or tofu!
Coconut Milk: Full-fat coconut milk gives a rich texture. If you’re looking for a lighter version, use light coconut milk or even almond milk, but the texture will change.
Thai Red Curry Paste: This paste is crucial for flavor. If you can’t find it, you can make a quick substitute with red pepper flakes, turmeric, and a bit of lime juice for a kick, although it won’t taste exactly the same.
Fish Sauce: This adds depth to the dish. If you’re vegetarian or want a different flavor, substitute with soy sauce or tamari for a gluten-free option.
Spinach: Fresh spinach is great for wilting in the sauce, but you can use kale or bok choy too. Just chop them into bite-sized pieces.
How Do I Get the Salmon Just Right?
A common challenge is cooking the salmon evenly without overcooking it. Follow these steps to get it perfect:
- Start with room temperature salmon for even cooking. Take it out of the fridge for about 15 minutes before cooking.
- Preheat the pan and ensure it’s hot enough. You’ll know it’s ready when a drop of water sizzles upon contact.
- For the first side, cook skin-side down (if it has skin) for about 4-5 minutes. Watch for the color changing from raw at the bottom up.
- Flip carefully and cook the other side for 2-3 minutes. Salmon is done when it flakes easily with a fork but still looks slightly translucent in the center.
Let it rest for a minute before serving. This will keep it juicy!
How to Make Thai Red Curry Salmon
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon vegetable oil or coconut oil
- Salt and pepper, to taste
For the Sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 cup fresh spinach leaves
For Garnish:
- 1 red chili, thinly sliced (optional, for garnish)
- 1/4 cup fresh Thai basil or cilantro leaves (for garnish)
- 1 lime, cut into wedges
- Steamed jasmine rice, to serve
How Much Time Will You Need?
This delightful dish takes about 15 minutes of prep time and 15 minutes of cooking time, making the total time around 30 minutes. It’s perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sear the Salmon:
Begin by heating the vegetable or coconut oil in a large skillet or frying pan over medium heat. While it’s heating, lightly season the salmon fillets with salt and pepper. Once the oil is hot, add the salmon to the pan, skin-side down if applicable. Sear for about 4-5 minutes until golden and cooked halfway through. Flip the salmon and cook for another 2-3 minutes until done. Remove the salmon from the pan and set aside.
2. Prepare the Sauce:
In the same pan, add the chopped onion and sauté for about 3 minutes, or until it becomes translucent. Next, add the minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in the Thai red curry paste and let it cook for 1-2 minutes to release its fabulous flavors.
3. Combine and Simmer:
Pour in the coconut milk, fish sauce, and brown sugar, stirring well to combine. Bring the sauce to a gentle simmer. Add the fresh spinach leaves and allow them to wilt in the sauce for about 2 minutes.
4. Finish Cooking the Salmon:
Now, return the salmon fillets to the pan, spooning sauce over the top. Allow the salmon to simmer gently in the curry sauce for another 2-3 minutes. This finishing touch ensures that the salmon is infused with all those wonderful flavors.
5. Serve and Enjoy:
Taste the sauce and adjust the seasoning with salt or more fish sauce if needed. To serve, place steamed jasmine rice in bowls, top with a salmon fillet, and spoon over extra curry sauce and spinach. Garnish with fresh Thai basil or cilantro, slices of red chili, and a lime wedge on the side. Don’t forget to squeeze the lime over your dish for a fresh, zesty finish!
Enjoy your delicious and aromatic Thai Red Curry Salmon, all filled with the perfect balance of spicy, sweet, and creamy flavors!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon fillets! Just be sure to thaw them completely in the refrigerator before cooking for best results. Pat them dry with paper towels to ensure they sear nicely.
How Can I Adjust the Spice Level?
If you prefer a milder dish, you can reduce the amount of Thai red curry paste or opt for a mild curry paste. You can also omit the fresh chili garnish or remove the seeds to lessen the heat.
Can I Make This Recipe Ahead of Time?
While it’s best enjoyed fresh, you can prepare the sauce in advance and refrigerate it for up to 2 days. Just reheat the sauce gently on the stove before adding freshly cooked salmon.
What Are Good Side Dishes for Thai Red Curry Salmon?
Steamed jasmine rice is the perfect accompaniment as it absorbs the delicious curry sauce. You can also serve it with a side of stir-fried vegetables or a fresh cucumber salad to balance the richness of the curry.
