Red Curry Salmon
Red Curry Salmon is a quick and flavorful salmon recipe, perfect for those busy nights when you want something delicious and nutritious, without spending hours in the kitchen. The salmon simmers in a luscious red curry coconut sauce infused with aromatic herbs and spices, creating a rich, flavorful base. The best part? You can customize it with your favorite veggies. For more fish curry recipes, I also love this Salmon Coconut Curry with Spinach and Chickpeas and Broiled Tilapia with Thai Coconut Curry Sauce.
Red Curry Salmon Ingredients
There are two sets of ingredients: one for the salmon rub and the other for the curry sauce. All of the rub ingredients (avocado oil, ginger, garlic, brown sugar, red curry paste, salt) are also used in the sauce. Below is more about the red curry sauce ingredients, but the exact measurements can be found in the recipe card at the bottom.
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 the vegetables for whatever you prefer! I used bell peppers, but snap peas or baby spinach would also be great. Dietary Restrictions: It’s high-protein, dairy-free, gluten-free (check the labels on the fish sauce), Weight Watchers-friendly, and anti-inflammatory.
If you make this healthy Thai red curry salmon recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Oil: I used avocado oil, but any neutral cooking oil will work. Aromatics: Grated ginger and garlic smell amazing when sauteed. Red Curry Paste: Thai Kitchen’s curry paste is widely available at most supermarkets, but if you have an Asian market nearby, check out their selection. Curry pastes vary in spiciness, so pick one depending on your heat tolerance. Light Coconut Milk creates the base of this creamy coconut curry sauce while keeping it light in calories. Fish Sauce is preferable for the best Thai flavor, but you can substitute soy sauce if necessary. Brown Sugar adds sweetness. Vegetables: Sliced sweet or yellow onions and green onions, and red bell peppers, any color bell pepper. I like using one green and one red, yellow, or orange for color. Lime for bright citrus flavors Fresh Herbs: Fresh Thai basil and cilantro Salmon: You can use fresh or frozen (and thawed) salmon fillets. Remove the skin before coating the fish with the rub.
How to Make Red Curry Salmon
This baked red curry salmon cooks all in one pan on the stove and then in the oven, making cleanup a breeze. See the recipe card for the complete instructions.
Variations
Fish: Substitute salmon for any white fish, like cod, snapper, or tilapia. If you use thinner 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 also use regular canned coconut milk if you prefer. Vegetables: Replace the bell peppers with snap peas, snow peas, baby spinach, broccoli florets, or sliced mushrooms. Sweetener: Swap brown sugar for honey or maple syrup. Herbs: If you can’t find Thai basil, skip it or use regular basil.
What to Serve with Red Curry Salmon
Serve the salmon curry over jasmine rice, brown rice, or cauliflower rice for a low-carb option, and you’ve got yourself a wholesome meal that’s as nutritious as it is tasty.
Storage
Refrigerate the leftover fish for up to 3 days. Reheat it on the stove or microwave it until warm.
More Salmon Recipes You’ll Love
Baked Salmon Air Fryer Salmon with Maple Soy Glaze Salmon Salad Asian Salmon Bowl Grilled Salmon Kebabs
