Thai Red Curry Salmon simmered in a delicious coconut red curry sauce with bell peppers, garlic and onions.
Red Curry Salmon
Red Curry Salmon is a quick and flavorful salmon recipe, perfect for busy nights when you want a delicious and nutritious meal without spending hours in the kitchen. Salmon is simmered in a delicious red curry coconut sauce with aromatic herbs and spices, making for a rich and flavorful base dish. The best part? You can customize it with your favorite vegetables. If you want more fish curry recipes, I also love this Salmon Coconut Curry with Spinach and Chickpeas and this Grilled Tilapia with Thai Coconut Curry Sauce.
Why You’ll Love This Red Curry Salmon Recipe
My daughter Karina took a bite and exclaimed, “Oh my gosh! I love this dish!” I’m always looking for new salmon recipes and this was a huge hit with the salmon lovers in our house.
- simple: This easy salmon curry with coconut milk only requires one pan, and as a bonus, it cooks in under 25 minutes!
- Customizable: You can change the vegetables to whatever you like! I used bell peppers, but snap peas or baby spinach would also be good.
- Dietary restrictions: It’s high in protein, dairy-free, gluten-free (check the fish source label), Weight Watchers-friendly, and has anti-inflammatory properties.
If you make this Healthy Thai Red Curry Salmon Recipe, I’d love to see it. Tag me in a photo or video on Instagram, TikTok, or Facebook!
Red Curry Salmon Ingredients
There are two sets of ingredients. One is for salmon marinade and the other is for curry sauce. All the marinade ingredients (avocado oil, ginger, garlic, brown sugar, red curry paste, salt) are also used in the sauce. Below are the details for the red curry sauce ingredients, but you can find the exact amounts in the recipe card below.
- oil: I used avocado oil, but any neutral cooking oil will do.
- Aromatic compounds: Stir-fried grated ginger and garlic is really tasty.
- Red curry paste: Thai Kitchen’s curry paste is readily 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 Create the base for a creamy coconut curry sauce that’s low in calories.
- Fish sauce For the most delicious Thai flavor, we recommend using soy sauce, but you can substitute it if you like.
- Brown sugar It adds sweetness.
- vegetable: Sweet or yellow onions and leeks, and red bell peppers, all colors of bell peppers. I like to use one green for color and one red, yellow, or orange.
- lime For a bright citrus scent
- Fresh herbs: Fresh Thai basil and coriander
- salmon: You can use fresh salmon or frozen (and thawed) salmon fillets. Remove the skin before marinating the fish.
How to Make Red Curry Salmon
Baked Red Curry Salmon is super easy to clean up as it is cooked in one pot on the stovetop and then baked in the oven. Please see the recipe card for detailed instructions..
- Curry Salmon Rub: In a small bowl, mix together the six seasoning ingredients until a paste forms. Spread the mixture evenly over the fillets.
- Curry Coconut Sauce: In a large ovenproof skillet, fry the ginger and garlic. Add the curry paste and toast for 1 minute. Then add the coconut milk, fish sauce, brown sugar, and the chili, onion, and white part of the green onion. Simmer for 10-12 minutes.
- Grilling Salmon: Place the fish in a skillet and bake at 400°F (200°C) for 10 minutes.
- Finishing touches: Remove pan from oven and stir in lime juice, basil, cilantro, and parsley.
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- fish: Substitute salmon for white fish such as cod, snapper, or tilapia. If you use thin fillets, you may need to reduce the baking time.
- Coconut Milk: If you don’t have light milk, mix 7 ounces of coconut milk with 7 ounces of water. You can use regular canned coconut milk if you like.
- vegetable: Instead of bell peppers, try using sugar snap peas, sugar snap peas, baby spinach, broccoli petals, or sliced mushrooms.
- sweetener: Try using honey or maple syrup instead of brown sugar.
- Herb: If you can’t find Thai basil, don’t use it or use regular basil.
Served with Red Curry Salmon
If you’re looking to cut down on carbs, you can serve salmon curry over jasmine rice, brown rice, or cauliflower rice for a healthy, nutritious meal that’s not only delicious.
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- Any leftover fish can be refrigerated for up to 3 days.
- Reheat on the stove or in the microwave until warm.
More Salmon Recipes You’ll Love
Produce: 4 night soil
Size provided: 1 A piece of salmon with sauce
Curry sauce
- 1 teaspoon Avocado Oil, or neutral cooking oil
- 1 big spoon Grated ginger
- 5 Garlic cloves, Chopped
- 2 big spoon Red curry paste
- 1 14 oz can Light coconut milk
- 1 big spoon Fish sauce, Or soy sauce
- 1 teaspoon Brown sugar
- 1 small Sweet Onion, or yellow onion, thinly sliced
- 1 1/2 pimento, Slices (I like to use one green and one red/yellow/orange)
- 3 green onion, Slice thinly and separate the white part
- 1 lime, juice
- 2 A large spoon Chopped Thai Basil
- 2 A large spoon Finely chopped coriander
- 4 4 ounces salmon fillet, Skin removal
Preheat oven to 400F and adjust oven rack to upper third.
In a small bowl, combine the oil, ginger, garlic, brown sugar, curry paste, and salt. Mix well with a fork until a smooth paste forms. Using a pastry brush, coat the salmon fillets evenly with the mixture.
Heat 1 tablespoon oil in a large, deep, ovenproof skillet over medium heat, then add ginger and garlic when hot. Stir-fry until fragrant, about 30 to 60 seconds.
Add curry paste and toast for another minute. Pour coconut milk, fish sauce, and brown sugar. Whisk to combine, then add chili, onion, and white part of green onion. Cover with a lid over low heat and simmer for about 10-12 minutes, until chili is soft. If too dry, add 2 tablespoons of water.
Place the fish in a skillet. Bake at 400F for about 10 minutes or until cooked to your liking.
Remove from oven and stir in lime juice, fresh basil, parsley, and cilantro.
Serve with cooked brown rice or cauliflower rice.
Final step:
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clothing material: 1 A piece of salmon with sauce, calorie: 349 calorie, carbohydrate: 23 g, protein: 24.5 g, province: 17 g, Saturated fat: 7 g, Cholesterol: 62.5 mg, sodium: 1243.5 mg, fiber: 4 g, sugar: 12 g
