Can I use frozen fish for Salmon Red Curry?

Yes, you can use frozen fillets for Salmon Red Curry as long as they are fully defrosted first. Pat the fish dry with a paper towel before cutting it to prevent excess water from thinning the sauce.

How should I store leftover Salmon Red Curry?

Store any leftovers in an airtight container in the fridge for up to two days. When reheating Salmon Red Curry, do it gently on the hob to avoid making the fish tough or dry.

What vegetables work best in this red curry?

Peppers, green beans, and bamboo shoots are traditional choices that hold their shape well. You can also add baby corn or snap peas if you want a different texture in the dish.

Home » Fish and seafood » Salmon » Salmon Red Curry

Salmon Red Curry

Name: Salmon Red Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Salmon Red Curry
Ingredients: 500g salmon fillets; 2 tablespoons red curry paste; 400ml coconut milk; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 100g green beans; 1 red pepper; 1 lime; 1 tablespoon vegetable oil

Salmon Red Curry is a fragrant and creamy dish that combines tender fish with spicy Thai flavours. It is a quick meal that works perfectly for a midweek dinner. The rich coconut sauce pairs beautifully with the fresh vegetables and flaky salmon chunks. Serve it over steamed jasmine rice for a complete and satisfying experience.

Easy Recipes

★★★★★

4.8 (38 ratings)

Share the recipe here

Reasons to choose salmon red curry

Salmon Red Curry is an excellent choice because it brings a restaurant quality meal to your home kitchen in under thirty minutes. The balance of salty fish sauce and sweet sugar creates a complex taste without much effort. Using salmon provides a boost of healthy fats while making the dish feel quite luxurious. This recipe is very versatile as you can easily swap the vegetables for whatever you have in your fridge.

How to make salmon red curry

Step 1

Prepare ingredients: Cut the salmon into bite sized chunks and slice the red pepper into thin strips. Trim the ends of the green beans and cut them in half if they are very long. Have all your liquids ready so you can move quickly once the pan is hot.

Step 2

Fry paste: Heat the vegetable oil in a large pan over medium heat and add the red curry paste. Stir the paste for one minute until it becomes very fragrant and starts to release its oil. Pour in a small amount of coconut milk to help dissolve the paste into a smooth base.

Step 3

Simmer sauce: Add the rest of the coconut milk along with the fish sauce and brown sugar. Bring the liquid to a gentle simmer and then add the peppers and green beans. Cook the vegetables for about five minutes until they are slightly softened but still have some crunch.

Step 4

Cook salmon: Gently place the salmon chunks into the simmering sauce and cook for another five minutes. Be careful not to stir too much so the fish stays in whole pieces. Finish by squeezing the lime juice over the Salmon Red Curry before serving it hot with rice.

Important tips for salmon red curry

To get the best results with Salmon Red Curry, try not to overcook the fish as it will continue to cook in the hot sauce after you remove it from the heat. If you prefer a thicker sauce, you can let the coconut milk simmer for a few extra minutes before adding the salmon. Using full fat coconut milk provides a much creamier texture and a more authentic taste compared to light versions.

Make sure to taste the sauce before adding the fish so you can adjust the balance of salt and sweetness. You can add a little extra fish sauce or sugar depending on your personal preference. This Salmon Red Curry also tastes great with a handful of fresh basil leaves stirred in at the very end.

You may also like moules marinieres, honey mustard dressing or porcini mayonnaise.