Thai Red Curry Salmon
What if I tried treating a dinner-party salmon like a bowl of Thai red curry, letting the coconut sauce climb up around the fish instead of serving it on the side? That little experiment clicked: the…
Ingredients
- 680 g skinless salmon fillets
- 400 ml full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 3 cloves garlic, finely grated
- 1 tablespoon fresh ginger, finely grated
- 1 1/2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 tablespoon neutral oil
- 1/2 cup Thai basil leaves
Instructions
- Pat the salmon dry and season lightly with salt, keeping in mind that the curry paste and fish sauce are already salty. Let it sit at room temperature for 10 minutes while you prepare the sauce ingredients.
- Warm the oil in a wide, deep skillet over medium heat. Add the curry paste, garlic, and ginger, then stir for 1 to 2 minutes until the paste darkens slightly and smells toasted.
- Pour in the coconut milk and whisk in the fish sauce and brown sugar. Bring the sauce to a gentle simmer and cook for 4 minutes, stirring occasionally, until it looks smooth and lightly thickened.
- Nestle the salmon into the sauce in a single layer. Spoon some sauce over the tops, cover the skillet, and simmer gently for 8 to 12 minutes, depending on thickness, until the centers are just opaque and flake easily.
- Remove the lid and stir in the lime juice. Taste the sauce and adjust with another squeeze of lime, a small splash of fish sauce, or a pinch of sugar so the salty, sweet, spicy, and sour notes balance.
- Scatter the Thai basil over the skillet and let it wilt for 30 seconds. Bring the pan to the table with jasmine rice, spooning plenty of coconut curry sauce over each portion.
Watch the Thai Red Curry Salmon cooking video
← Back to all recipes · View full recipe
← Back to 5StarCook home