Salmon Curry
Salmon curry is a Thai-style red curry that cooks in about 15 minutes: red curry paste fried in oil, simmered with coconut milk, then chunks of salmon poached gently in the sauce. Fish sauce, a little sugar and lime balance the heat, and spinach goes in at the end. Serve it over jasmine rice for a full meal for four.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 750kcal
Internal temperature and resting for salmon curry
The key to a good salmon curry is the fish. Salmon is done when it turns from translucent to opaque and flakes easily, which takes about 5–6 minutes in a gently simmering sauce. A thermometer reading of 55–63°C in the thickest piece gives moist fish. The pieces keep cooking in the hot sauce, so serve the curry soon after the spinach wilts.
Cut the salmon into even 3cm chunks so they finish together, and add them after the sauce has thickened. If you fry the paste before adding liquid, it loses its raw taste and the flavour deepens.
Salmon curry: the method
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- Cook the rice Rinse the rice, then put it in a saucepan with 450ml of cold water. Bring to the boil, cover, turn the heat right down and cook for . Leave it covered, off the heat, while you make the curry.
- Fry the paste Heat the oil in the wok over a medium heat. Add the curry paste and fry for , stirring, until it smells fragrant.
- Make the sauce Stir in the coconut milk, fish sauce and sugar. Bring to a gentle simmer and cook for , until slightly thickened.
- Poach the salmon Add the salmon chunks and spoon the sauce over them. Simmer very gently, without stirring too much, for , until the fish is opaque and flakes easily.
- Finish Stir in the spinach and cook for until wilted, then add the lime juice. Taste and add more lime or fish sauce if needed.
- Serve Fluff the rice with a fork and spoon the curry over it.
Serving and changing the curry
The coconut sauce suits plain jasmine rice. The curry is mild-to-medium heat, so serve it with lime wedges, or add a sliced chilli. For a different way to use salmon with Asian flavours, try the salmon stir-fry, or for a richer dish with seafood, the fish stew with salmon and prawns.
Common problems and fixes for Salmon Curry
- The salmon is dry and breaks up.
- The sauce was boiling or the fish was stirred too much. Keep the heat low so the liquid barely bubbles, and turn the pieces only once.
- The sauce splits or looks oily.
- The coconut milk boiled hard. Simmer it gently, and use full-fat coconut milk, which is more stable than light.
- The curry is too hot or too salty.
- Red curry pastes vary a lot. Start with 1½ tbsp, taste the sauce before the fish goes in, and add the rest only if you want more heat. The sugar and a squeeze of lime tame both.
Frequently asked questions about Salmon Curry
Can you use frozen salmon for curry?
Yes. Defrost it fully in the fridge first, then pat it dry so that it does not thin the sauce.
How do you store leftover salmon curry?
Keep it in the fridge for up to 1 day. Cool the rice within an hour, and reheat both once, until steaming hot all the way through.
What can I add to salmon curry?
Frozen peas, sliced pak choi or baby corn can go in with the salmon. Add a thinly sliced red chilli with the paste for more heat.
What can I serve instead of rice?
Flatbreads, naan or rice noodles all work. Warm flatbreads in the oven at 180°C (160°C fan), gas 4, for 5 minutes.
How did you like the recipe?
4.9 / 5 · 8 ratings
