This Thai Red Curry Salmon is a tasty dish packed with flavor! The salmon is cooked in a creamy, spicy coconut sauce with bright notes from fresh herbs. Yum!
Cooking this dish is a breeze! I love serving it over rice for a complete meal that feels special without the fuss. Plus, the colors make it a feast for the eyes too! 🌈
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here. If salmon isn’t available, you can use trout or even shrimp for a different flavor. Just adjust the cooking time as needed, especially for shrimp!
Coconut Milk: This adds creaminess and sweetness. Full-fat coconut milk is preferred for richness, but light coconut milk works too. If dairy-free is needed, coconut milk is already a great option!
Thai Red Curry Paste: This is where the flavor comes from! If you can’t find it, a mix of red pepper flakes, garlic, and ginger can serve as a substitute, but it won’t match perfectly. Some local markets may carry homemade versions worth trying!
Fresh Herbs: Thai basil and mint give the dish a fresh punch. If unavailable, regular basil and mint can work, but it will change the flavor a bit. You could also use parsley in a pinch.
Fish Sauce: A key ingredient for umami flavor. If you want a vegetarian option, use soy sauce or tamari. Keep in mind that it will change the taste slightly, so adjust accordingly!
How Do I Get the Salmon Perfectly Cooked?
Cooking salmon can be tricky, but here’s how to get it just right:
- Start with a hot skillet. This helps to get a nice sear on the salmon.
- Cook skin side down first if it has skin. This keeps it moist while you cook the other side.
- Flip gently after 3-4 minutes, and only cook the other side for about 3 minutes.
- Keep an eye on it—it cooks quickly! Overcooking leads to dryness, so watch for a glossy finish to indicate doneness.
Remember, salmon will continue to cook a little after removing it from heat due to residual heat, so don’t worry if it looks slightly under. Enjoy your flavorful meal with salmon cooked to perfection!
Thai Red Curry Salmon
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon vegetable oil
For the Curry Sauce:
- 1 cup coconut milk
- 2 tablespoons Thai red curry paste
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
For the Greens:
- 1 cup fresh spinach leaves
- 1 small red chili, thinly sliced (adjust for spice preference)
For Garnish:
- 1/2 cup fresh Thai basil leaves
- 1/2 cup fresh mint leaves
- 1/4 cup fresh dill or cilantro (optional)
- 1 lime, cut into wedges
For Serving:
- 1 cup cooked jasmine rice
- Salt, to taste
How Much Time Will You Need?
This delicious Thai Red Curry Salmon takes about 30 minutes to prepare and cook. It’s quick and easy, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Salmon:
Heat the vegetable oil in a large skillet over medium-high heat. Place the salmon fillets in the skillet, skin side down if they have skin. Cook for about 3-4 minutes until the skin is golden and crispy. Gently flip the fillets and cook for another 3 minutes. Once done, carefully remove them from the skillet and set aside on a plate.
2. Prepare the Curry Sauce:
In the same skillet, reduce the heat to medium. Add the Thai red curry paste and stir-fry for about 1 minute, allowing it to become fragrant. Then, pour in the coconut milk and mix well with the curry paste until fully combined.
3. Add Flavor to the Sauce:
Next, add the fish sauce and brown sugar to the skillet, stirring until the sugar is dissolved. Then, add the fresh spinach leaves, stirring them into the sauce and allowing them to wilt for about 2 minutes.
4. Return the Salmon:
Place the salmon fillets back in the skillet. Spoon some of the flavorful sauce over the top, cover the skillet, and reduce the heat to low. Let the salmon cook for an additional 3-5 minutes until it is cooked through and flakes easily with a fork.
5. Serve It Up:
Before serving, taste the sauce and adjust the salt or fish sauce content as needed. To plate, scoop some cooked jasmine rice into bowls, add a salmon fillet on top, and spoon the delicious curry sauce and wilted spinach over. Garnish your dish with sliced red chili, fresh Thai basil, mint, and optional dill or cilantro. Don’t forget the lime wedges for that extra zing!
Enjoy the rich and vibrant flavors of this authentic Thai-inspired salmon dish—it’s sure to be a hit!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking. You can do this overnight in the refrigerator or quickly in a sealed plastic bag submerged in cold water for about 30 minutes.
What Can I Substitute for Thai Red Curry Paste?
If you don’t have Thai red curry paste, you can mix together equal parts of red chili flakes, minced garlic, and minced ginger as a substitute. It won’t be exactly the same, but it will provide a nice flavor! You can also check local stores for pre-made alternatives.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a skillet over low heat or microwave gently, stirring occasionally to ensure even heating. If the sauce thickens, add a splash of coconut milk or water to loosen it up.
Can I Make This Dish Spicier?
Absolutely! If you want more heat, add extra slices of red chili during cooking or even a pinch of red pepper flakes. Adjust the level of heat to your taste. Just remember to start small and taste as you go!