This salmon red curry is the definition of the ideal weeknight meal for me. It’s ready under 30 minutes and has such a good flavor! Plus it’s all made in one pan so it seriously is perfect.
I love a good curry! There are so many different types of curry, and this salmon red curry is Thai inspired. We are using red curry paste for the flavor combined with coconut milk for the creaminess. And I love using salmon in this dish! The salmon cooks quickly and goes perfectly with this dreamy sauce.
ingredients needed for salmon red curry
- jasmine rice
- olive oil
- yellow onion
- thai red curry paste
- coconut milk
- fish sauce
- brown sugar
- fresh lime
Most of these ingredients are pretty standard, but there are a few unique ones. Let me show you some of the brands for these that I like best! This is my favorite coconut milk to use. For Thai red curry paste, this is a great kind and can be found in most grocery stores!
how to make this salmon red curry
Start by cooking the rice according to the package directions. Next up we are going to sear the salmon. You’ll add the olive oil to a pan and let it get nice and hot. Once it is, add the salmon, skin side down, and cook for 2-3 minutes. Flip and cook for 1 more minute then remove the salmon from the pan. We still want the middle to be uncooked! It will finish cooking in the sauce.
Once the salmon is removed, you’ll add onion into the same pan. There should be plenty of oil left from the salmon so you shouldn’t need more. Let the onions cook down for 3-4 minutes, then add in the garlic and cook for one more minute. Add the red curry paste, coconut milk, fish sauce, brown sugar and broccoli. Let the broccoli cook for a few minutes then add the salmon back in. Simmer on low until the salmon is just finished, about 4-5 more minutes. Take off the heat and garnish with cilantro and fresh lime. Serve with rice and enjoy!
There are a couple substitutions that can be made for this dish. First is the meat — if you are not a fan of salmon, a different type of meat can be used! Beef or chicken would be amazing. If you are vegetarian, tofu would be delicious! I love salmon and think it is best with this meal, but use whatever suits you best!
The next thing there can be some variability with is the curry paste. For this recipe we are using Thai red curry paste, but there is one other option that will also work and give us a similar taste — Thai Massaman curry paste. It is definitely less common than red curry paste, so this substitution probably won’t happen for most of you, but if you happen to have Massaman curry paste in your fridge, go ahead and throw it in!
The last substitute is the fish sauce. Fish sauce is really easy to find at most grocery stores, but if you don’t have it / don’t like it, just leave it out. It gives a great flavor to our sauce, but the dish won’t be ruined if you don’t add it.
other recipes you will love
salmon red curry
- 2 cups uncooked jasmine rice
- 1 tbsp olive oil
- 1 lb salmon
- 1/2 yellow onion thinly sliced
- 1 tbsp garlic minced
- 2 tbsp thai red curry paste
- 1 14 oz can coconut milk
- 2 tsp fish sauce
- 1 tsp brown sugar
- 1 cup broccoli
- fresh lime
- Begin by cooking the jasmine rice according to package instructions. While the rice is cooking, add the olive oil to a large pan over medium heat. Add the salmon, skin side down, and cook for 2-3 minutes. Flip and cook for an additional minute. Remove from the pan (the salmon will not be fully cooked at this point — it will finish cooking later on in the sauce).
- Don't pour out any of the oil remaining in the pan. With the pan still over medium heat, add the onion and cook for 3-4 minutes, until mostly translucent. Add garlic and cook for one minute.
- Add the red curry paste, coconut milk, fish sauce and brown sugar. Stir until everything is combined. Cut broccoli into bite sized pieces and add it to the pan. Let it cook for 3-4 minutes.
- Add the salmon back into the pan and simmer on low for 3-5 minutes, until salmon is just finished in the middle. Remove from heat. Top with cilantro and fresh limes and serve on jasmine rice. Enjoy!
- Keep any leftovers in a sealable container in the fridge.