This Thai Red Curry Salmon is a tasty dish that combines flaky salmon with a rich, spicy red curry sauce. It’s colorful, aromatic, and packed with flavor!
Making this dish is so easy! I just cook the salmon in the sauce, and it’s ready in no time. Perfect for when I want something quick yet delicious for dinner!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here. You can use other fish like trout or even chicken if you prefer. Just adjust the cooking time accordingly to avoid overcooking.
Coconut milk: This adds a creamy texture to the curry. If you’re looking for a lighter option, use light coconut milk, or try almond milk mixed with a splash of coconut extract for a similar flavor.
Thai red curry paste: This is packed with flavor! If you can’t find it, a mix of red chili flakes with a bit of ginger and garlic can work in a pinch. Be careful with the amount, as it can be quite spicy!
Fresh spinach: Spinach is mild and wilts quickly, but you can use kale or Swiss chard instead. Just remember that these greens might need a bit more cooking time to soften.
Thai basil: For an authentic taste, use Thai basil. If unavailable, regular basil or even mint can be a flavorful substitute, although they taste different.
How Do You Achieve Perfectly Cooked Salmon in Curry?
Cooking salmon perfectly can be tricky, but here’s a simple method to keep it tender and moist. First, get your skillet hot before adding the oil and curry paste. This ensures the flavors develop.
- Place the salmon in the sauce skin-side down for even cooking and skin crispiness.
- Cover the skillet to allow steam to help cook the fish through while keeping it juicy.
- Check for doneness by gently flaking the fish with a fork; it should be opaque and flake easily.
Don’t rush this part—letting the salmon simmer in that flavorful sauce is key!
How to Make Thai Red Curry Salmon
Ingredients You’ll Need:
For The Salmon Dish:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon vegetable oil
- 1 can (14 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup fresh spinach leaves
- 1 red chili, thinly sliced
- 1/2 cup fresh Thai basil leaves, plus extra for garnish
- 1 lime, cut into wedges
- Cooked jasmine rice, to serve
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll need about 10 minutes for preparation and another 20 minutes for cooking. Perfect for a quick and delicious weeknight dinner!
Step-by-Step Instructions:
1. Start by Heating the Oil:
In a large skillet, heat the vegetable oil over medium heat. This will help cook the curry paste and release its wonderful flavors.
2. Sauté the Curry Paste:
Once the oil is hot, add the Thai red curry paste. Sauté for 1-2 minutes, stirring occasionally, until it’s fragrant. This step is crucial for developing the flavors!
3. Add Coconut Milk:
Pour in the coconut milk and stir well to combine it with the curry paste. The mixture will start to look creamy and delicious.
4. Season the Sauce:
Add the fish sauce and brown sugar to the coconut milk mixture. Stir everything together and bring it to a gentle simmer. This will balance the flavors nicely.
5. Cook the Salmon:
Place the salmon fillets skin-side down in the skillet. Spoon some sauce over the top of the fillets, cover the skillet, and cook for 8-10 minutes. The salmon should be opaque and flake easily when it’s done.
6. Add Spinach and Chili:
Once the salmon is cooked through, add the fresh spinach leaves and sliced red chili to the sauce. Cook for an additional 1-2 minutes, stirring gently until the spinach wilts.
7. Stir in Thai Basil:
Lastly, stir in the Thai basil leaves, saving a few for garnish. The basil adds a lovely aroma and freshness to the dish!
8. Serve and Enjoy:
Serve the salmon and the rich curry sauce over cooked jasmine rice. Top with extra fresh basil leaves and lime wedges on the side for squeezing over. Enjoy this delicious and colorful dish!
Can I Use Different Types of Fish in This Recipe?
Absolutely! While salmon is delicious in this dish, you can substitute it with other fish like trout or cod. Just adjust the cooking time based on the thickness of the fish to ensure it doesn’t overcook.
How Can I Adjust the Spice Level of the Curry?
If you prefer a milder dish, start with less red curry paste and gradually add more until you reach your desired spice level. You can also remove the seeds from the red chili before slicing to reduce the heat.
Can I Make This Curry Ahead of Time?
You sure can! The curry sauce can be made a day in advance and stored in the refrigerator. Just reheat it on the stove before adding the salmon and cooking as directed. It also allows the flavors to deepen!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them gently on the stovetop or in the microwave. Just be careful not to overheat the salmon to keep it tender.