Red Curry Salmon

Thai-inspired red curry salmon is simmered in an incredibly tasty coconut red curry sauce with peppers, garlic and onions.

Red Salmon Curry

Red salmon curry is a quick and tasty salmon recipe, perfect for those busy evenings when you want something delicious and nutritious, without spending hours in the kitchen. Salmon simmers in a delicious red curry coconut sauce infused with herbs and spices, creating a rich, flavorful base. The best part? You can customize it with your favorite vegetables. For more fish curry recipes, I also love this Salmon and Coconut Curry with Spinach and Chickpeas and Grilled Tilapia with Thai Coconut Curry Sauce.

Why you’ll love this red curry salmon recipe

My daughter Karina took a bite and said OMG! He loved this dish! I’m always looking for new recipes with salmon and this one was a hit with the salmon lovers in my house.

• Simple: You only need one pan to make this easy salmon curry with coconut milk. And bonus: it cooks in less than 25 minutes!
• Customizable: You can swap out the veggies for whatever you like! I used peppers, but peas or baby spinach would also be fine.
• Dietary Restrictions: It’s high in protein, dairy-free, gluten-free (check labels on fish sauce), weight-watcher-friendly, and anti-inflammatory.

If you make this healthy Thai salmon red curry recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTokOR Facebook!

Red Curry Salmon Ingredients

There are two sets of ingredients: one for the salmon rub and the other for the curry sauce. All the rub ingredients (avocado oil, ginger, garlic, brown sugar, red curry paste, salt) are also used in the sauce. Below is more information about the red curry sauce ingredients, but the exact measurements can be found in the recipe card below.

• Oil: I used avocado oil, but any neutral cooking oil will work.
• Aromatics: Grated ginger and garlic smell amazing when sautéed.
• Red curry paste: Curry Paste by Thai Kitchen It’s widely available in most supermarkets, but if you have an Asian market nearby, check out their selection. Curry pastes vary in spiciness, so choose one based on your heat tolerance.
• Light coconut milk creates the base of this creamy coconut curry sauce while keeping it light on calories.
• Fish Sauce is preferable for best Thai flavor, but you can substitute soy sauce if needed.
• Brown sugar adds sweetness.
• Vegetables: Sweet or yellow onions and sliced ​​green onions and red peppers, any color peppers. I like to use one green and one red, yellow, or orange for color.
• Lime for bright citrus flavors
• Fresh herbs: Fresh Thai basil and coriander
• Salmon: You can use fresh or frozen (and thawed) salmon fillets. Remove the skin before covering the fish with the rub.

How to prepare red salmon curry

This Baked Red Curry Salmon cooks everything in one pan on the stovetop and then in the oven, making cleanup a breeze. See the recipe card for complete instructions.

1. Curried Salmon Rub: Mix the 6 rub ingredients in a small bowl until a paste forms. Brush the mixture evenly over the fillets.
2. Coconut Curry Sauce: Fry the ginger and garlic in a large oven-safe pan. Add the curry paste and toast for a minute. Then pour in the coconut milk, fish sauce and brown sugar, followed by the peppers, onions and shallots. Simmer for 10-12 minutes.
3. Baked salmon: Place the fish in the pan and bake at 400°F for 10 minutes.
4. Final touches: Remove the pan from the oven and add the lime juice, basil, cilantro and shallots.

Variations

• Fish: Replace the salmon with any white fish, such as cod, snapper, or tilapia. If you use thinner fillets, you may need to reduce the cooking time.
• Coconut milk: If you don’t have light milk, mix 7 ounces of coconut milk with 7 ounces of water. If you prefer, you can also use regular canned coconut milk.
• Vegetables: Replace the peppers with sugar snap peas, snow peas, spinach, broccoli florets or sliced ​​mushrooms.
• Sweetener: Replace brown sugar with honey or maple syrup.
• Herbs: If you can’t find Thai basil, skip it or use regular basil.

What to serve with red salmon curry

Serve salmon curry over jasmine rice, brown rice or cauliflower rice for a low-carb option and you’ll have a healthy, nutritious and tasty meal.

Warehousing

• Store leftover fish in the refrigerator for up to 3 days.
• Reheat it on the stove or in the microwave until hot.

More salmon recipes you’ll love