Description
This Thai Salmon Curry is a vibrant and flavorful dish combining tender salmon fillets simmered in a rich, creamy coconut curry sauce infused with traditional Thai aromatics and spices. Perfectly balanced with a hint of sweetness, spiciness, and depth, this curry is a comforting seafood meal that pairs wonderfully with steamed jasmine rice or noodles.
Ingredients
For the Curry Sauce
- 2 tablespoons red Thai curry paste
- 1 tablespoon vegetable oil
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1 cup chicken broth or water
- 1 tablespoon lime juice
- 1 kaffir lime leaf, torn (optional)
- 1 small red chili, sliced (optional for extra heat)
For the Salmon
- 4 salmon fillets, skin on, about 6 ounces each
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil
For Garnish
- Fresh Thai basil leaves
- Fresh cilantro leaves
- Sliced green onions
- Lime wedges
Instructions
- Prepare the Salmon: Season the salmon fillets lightly with salt and black pepper. Heat the vegetable oil in a large skillet over medium heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook the other side for 2-3 minutes until the salmon is just cooked through. Remove from skillet and set aside.
- Make the Curry Sauce: In the same skillet, add the red Thai curry paste and cook for 1-2 minutes until fragrant, stirring continuously. Pour in the coconut milk slowly, stirring to combine with the curry paste. Add the chicken broth, fish sauce, brown sugar, kaffir lime leaf, and sliced red chili. Simmer gently for 5-7 minutes, allowing the sauce to thicken slightly.
- Combine Salmon and Curry: Carefully place the salmon fillets back into the curry sauce, spooning some sauce over them. Simmer for an additional 3-4 minutes to allow the flavors to meld and the salmon to warm through.
- Finish and Serve: Stir in the lime juice and adjust seasoning with additional fish sauce or sugar if needed. Remove from heat. Garnish with fresh Thai basil, cilantro, and sliced green onions. Serve immediately with steamed jasmine rice or noodles and lime wedges on the side.
Notes
- Use fresh salmon fillets for the best flavor and texture.
- Adjust the level of spiciness by adding more or less red curry paste or fresh chilies.
- Kaffir lime leaves add authentic aroma but can be omitted if unavailable.
- This dish can be made milder by substituting red curry paste with a milder yellow curry paste.
- Leftover curry keeps well in the fridge for up to 2 days but is best enjoyed fresh.
