Name: Delicious Thai Salmon Red Curry Ready in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound Salmon (can substitute with any firm white fish); 2 tablespoons Thai Red Curry Paste (adjust to taste); 1 can Coconut Milk (consider using light for lower calories); 2 cups Kale (can substitute with traditional Thai basil or omit); 2 cups Jasmine Rice (or rice noodles)

Whether you’re crunched for time or craving something vibrant and exciting, this Quick Thai Salmon Red Curry is a game changer. In just under 30 minutes, you can create a dish packed with zesty lime, fresh herbs, and aromatic curry paste that will leave you feeling satisfied and nourished. The best part? This one-pan wonder is not only quick and easy, but it’s also versatile—swap out salmon for your favorite firm fish, and adjust the heat to satisfy your palate. With creamy coconut milk enveloping perfectly cooked salmon, this flavorful meal is sure to become a go-to favorite for busy weeknights. Curious to see how simple and delicious this Thai delight can be? Let’s dive in!

Why is Thai Salmon Red Curry a Must-Try?

Quick and Easy: In just 30 minutes, you’ll create a delectable dish that’s perfect for weeknight dinners.

Bursting with Flavor: The combination of zesty lime and aromatic curry paste makes each bite a delightful adventure.

Versatile Option: Easily substitute salmon with shrimp or even tofu, catering to different tastes and dietary needs.

Creamy Texture: The coconut milk creates a rich sauce that perfectly balances the spice of the curry, ensuring every spoonful is satisfying.

One-Pan Wonder: Enjoy the convenience of minimal cleanup, letting you focus on savoring this delicious meal. For another irresistible fish recipe, check out our Christmas Salmon Pomegranate!

Thai Salmon Red Curry Ingredients

For the Curry
• Salmon – This main protein offers rich flavor and healthy fats; feel free to substitute with any firm white fish for a different twist.
• Thai Red Curry Paste – Adds depth and spiciness; adjust according to your taste preference for the perfect kick.
• Coconut Milk – Creates a creamy, luscious sauce to balance the heat; consider using light coconut milk for a lower-calorie option.
• Kale – Not only does it provide a nutrient boost, but it also adds texture; substitute with traditional Thai basil for authenticity or omit if preferred.

For Serving
• Jasmine Rice or Rice Noodles – Enjoy with these classics to soak up the irresistible flavors of the Thai Salmon Red Curry; both options complement the dish beautifully.

Step‑by‑Step Instructions for Thai Salmon Red Curry

Step 1: Prep Ingredients
Start by slicing the salmon into even portions, around 4 to 6 ounces each, to ensure uniform cooking. Gather your Thai red curry paste, coconut milk, and kale, rinsing the kale thoroughly before chopping it into bite-sized pieces. Having everything prepared not only streamlines the cooking process but also sets you up for a delightful cooking experience.

Step 2: Cook Salmon
In a large skillet, heat a tablespoon of oil over medium-high heat. Once the oil shimmers, carefully place the salmon portions in the skillet, searing for about 3-4 minutes on each side until golden brown and just cooked through. You’ll know they’re ready when they flake easily with a fork but still maintain a juicy texture. Remove the salmon and set aside.

Step 3: Add Curry Paste
In the same skillet, lower the heat to medium and add the Thai red curry paste. Stir the paste for about 1-2 minutes, allowing it to blossom and release its fragrant aroma. Keep stirring until the vibrant colors become even more pronounced and the paste coats the bottom of the skillet, creating a flavorful base for your Thai Salmon Red Curry.

Step 4: Mix in Coconut Milk
Pour in the coconut milk, stirring it into the curry paste until fully combined. Let the mixture come to a gentle simmer, cooking for about 5 minutes. You’ll notice the sauce thickening slightly and becoming rich and creamy, perfect for enveloping the salmon later. Keep an eye on it to ensure it doesn’t boil over.

Step 5: Add Kale
Time to add the kale! Gently stir in the chopped kale and let it cook in the simmering sauce for about 2-3 minutes. You’ll want the kale to wilt and become tender, melding beautifully with the aromatic flavors of the Thai Salmon Red Curry. If you’re using basil instead, add it right at the end to maintain its vibrant color.

Step 6: Serve
Carefully return the seared salmon to the skillet, spooning the fragrant sauce over the fish. Serve this delicious Thai Salmon Red Curry over a bed of steaming jasmine rice or rice noodles for an irresistible meal. Make sure to include ample sauce on each plate, ensuring every bite is packed with flavor.

Thai Salmon Red Curry Variations

Feel free to explore exciting twists on this beloved dish and make it your own!

Different Fish: Swap salmon for firm white fish like cod or tilapia for a fresh take. The flavors will still shine through beautifully with the aromatic sauce!
Seafood Twist: Opt for shrimp or scallops for a delightful seafood variation. Quick-cooking options like shrimp cook to perfection in mere minutes.
Extra Veggies: Toss in bell peppers, snap peas, or broccoli for an added crunch and nutrition. These colorful additions make your curry even more vibrant and appealing!
Spicy Kick: Crave more heat? Incorporate fresh Thai chilies or a spoonful of sriracha into the sauce for an elevated kick that your taste buds will love.
Herb Alteration: Replace kale with fresh spinach or baby bok choy for a different texture and flavor profile. Both of these options wilt beautifully in the curry.
Coconut Cream: Use coconut cream instead of coconut milk for a luxuriously rich and creamy texture that envelops the salmon even more. It’s a total indulgence!
Curry Variety: Explore different curry pastes, like green or yellow, to experiment with different flavor profiles while maintaining that authentic Thai essence.
Noodle Swap: For serving, try rice noodles or zucchini noodles for a gluten-free twist that still feels comforting and satisfying.

For more enticing seafood recipes like these, don’t miss our delightful Lemon Truffles Zesty or indulge in some rich flavors with our 4-ingredient no-bake chocolate oat cookies!

Storage Tips for Thai Salmon Red Curry

Fridge: Store leftovers in an airtight container and refrigerate for up to 2 days. Make sure to let it cool slightly before sealing to prevent condensation.

Freezer: You can freeze Thai Salmon Red Curry in an airtight container for up to 1 month. Keep in mind the texture may change slightly after thawing.

Reheating: Gently reheat on the stove over low heat, stirring occasionally, to maintain the salmon’s delicate texture. Avoid high heat, as it may overcook the fish.

Serving Suggestions: For optimal taste, serve the reheated curry over freshly cooked jasmine rice or noodles to fully immerse in those delightful flavors.

What to Serve with Thai Salmon Red Curry?

Elevate your meal and experience a vibrant dinner that is nothing short of delightful.

Jasmine Rice: This classic accompaniment beautifully absorbs the rich coconut curry sauce, making each bite a flavor-packed experience.
Rice Noodles: These silky noodles soak up the sauce perfectly and offer a delightful textural contrast to the tender salmon.
Asian Slaw: A refreshing side of crunchy cabbage and carrots dressed in tangy vinaigrette adds a crisp balance to the curry’s creaminess.
Spicy Cucumber Salad: The cool, crisp cucumbers tossed in lime juice and chili provide refreshing respite from the warm spices of the dish.
Mango Sticky Rice: This delightful Thai dessert, with its sweet coconut-infused rice and ripe mango, is a heavenly way to end your meal.
Lychee Iced Tea: Sip on this fruity, chilled drink that complements the exotic flavors of your curry and cleanses the palate beautifully.
Steamed Broccoli: Nutrient-rich and colorful, this adds a vibrant touch to your plate while providing a satisfying crunch alongside the creamy sauce.

Make Ahead Options

Preparing your Quick Thai Salmon Red Curry ahead of time is a breeze and offers amazing time-saving benefits for busy weeknights! You can prep the salmon by cutting it into portions and marinating it with the Thai red curry paste up to 24 hours in advance. Additionally, you can chop the kale and combine it with the coconut milk in an airtight container, keeping it fresh in the refrigerator for up to 3 days. When you’re ready to enjoy your delicious curry, simply sear the marinated salmon, mix the coconut milk and kale, and simmer as instructed. Not only will this streamline your cooking process, but it’ll also ensure your meal is just as flavorful and delightful as if made fresh!

Expert Tips for Thai Salmon Red Curry

Avoid Overcooking: Ensure the salmon is just cooked through to maintain its flaky, tender texture. Check for doneness by gently flaking with a fork.
Customize Spice Level: Adjust the amount of Thai red curry paste based on your heat preference. Start with a small amount and add more if needed.
Ingredient Prep: Prep all ingredients before you start cooking to streamline the process. This way, you’ll avoid last-minute scrambling and enjoy a smoother experience.
Vegetable Variations: Feel free to add extra vegetables like bell peppers or snap peas for additional crunch and nutrition. Just add them in step 5 along with the kale.
Storing Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently to preserve the quality of the salmon and the sauce.
Serving Suggestions: Serve your Thai Salmon Red Curry over jasmine rice or rice noodles, allowing you to savor every spoonful of flavor-packed sauce.

Thai Salmon Red Curry Recipe FAQs

How do I choose the right salmon for this recipe?
Absolutely! Look for salmon that is bright in color without any dark spots or dullness. Fresh salmon should feel firm and moist to the touch. If you’re opting for another fish, select a firm white fish like cod or halibut to ensure it holds up well in the curry.

How should I store leftovers of my Thai Salmon Red Curry?
For best results, store your leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days. Make sure the curry has cooled slightly before sealing to avoid condensation inside the container.

Can I freeze Thai Salmon Red Curry?
Yes! Freezing this dish is possible. Let the curry cool completely before transferring it to an airtight container or a freezer bag. It can be frozen for up to 1 month. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat gently on the stove.

What are some troubleshooting tips if my curry is too spicy?
Very! If your curry turns out too spicy, adding a bit of coconut milk or sugar can help mellow the heat. Start with a tablespoon of sugar or a splash of coconut milk, stir it in, and taste until it reaches your desired balance of flavors.

Can I substitute any ingredients for dietary considerations?
Definitely! For a dairy-free option, use light coconut milk. If you have allergies or preferences, feel free to swap salmon for shrimp, tofu, or even veggies like bell peppers. Just ensure that these substitutions are compatible for cooking time, especially with firmer options like tofu.

What’s the ideal rice to serve with this curry?
I recommend serving it over jasmine rice or rice noodles for the best flavor experience. The slight sweetness of jasmine rice complements the curry’s spices, while rice noodles provide a delightful texture. Both options soak up the luscious sauce beautifully!