Silken salmon fillets are gently bathed in a luxurious Thai red curry—an aromatic blend of coconut milk, warming spices, and fresh herbs that unfolds with every bite. The sauce is rich yet vibrant, delicately clinging to the fish as it cooks to tender perfection.
Effortless by nature yet indulgent in spirit, this dish comes together with surprising ease. The salmon absorbs the fragrant curry beautifully, creating a depth of flavour that feels far more complex than the method suggests. Served over a bed of soft, steamed rice, it’s a dish that captures both comfort and quiet elegance in equal measure.
Prepare
Cook
Serving
Ingredients
For the Salmon
4 salmon fillets (approximately 170g each)
1 tablespoon vegetable oil
For the Thai Red Curry Sauce
1 tin (400ml) full-fat coconut milk
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 teaspoon soft brown sugar
120ml chicken or vegetable stock
To Finish & Serve
1 red chilli, finely sliced (optional)
A small handful of fresh Thai basil leaves
A small handful of fresh coriander
1 lime, cut into wedges
Steamed jasmine rice, to serve
Method
1. Sear the Salmon
Warm the oil in a wide pan over a medium heat. Lay in the salmon fillets, skin-side down where applicable, and allow them to colour gently for 3–4 minutes until lightly golden. Turn with care and cook for a further 2–3 minutes. Remove from the pan and set aside.
2. Build the Aromatics
Reduce the heat slightly and add the Thai red curry paste to the same pan. Stir briefly for around a minute, allowing the paste to release its fragrance and deepen in flavour.
3. Create the Sauce
Pour in the coconut milk and stock, followed by the fish sauce and brown sugar. Stir until smooth, then bring to a soft, steady simmer.
4. Finish the Salmon
Return the salmon to the pan, nestling it into the sauce. Spoon the curry over the fillets and allow them to gently cook for around 5 minutes, until tender and just flaking.
5. Serve
Spoon the salmon and its silky curry over warm jasmine rice, ensuring each portion is generously coated in sauce.
6. Garnish
Finish with sliced red chilli, fresh Thai basil, and coriander. Serve with lime wedges on the side for a bright, citrus lift just before eating.
Helpful Tips
If Thai red curry paste proves elusive, green curry paste offers a suitable alternative, lending a slightly fresher, more herbaceous note to the dish. For a more bespoke approach, you may craft a simple substitute using chilli powder, garlic, fresh ginger, and a touch of cumin. While not entirely traditional, it delivers a warmly spiced profile that echoes the essence of the original.
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Thai Red Curry Salmon with a Chilli Glow
Ingredients
Method
-
Warm the oil in a wide pan over a medium heat. Lay in the salmon fillets, skin-side down where applicable, and allow them to colour gently for 3–4 minutes until lightly golden. Turn with care and cook for a further 2–3 minutes. Remove from the pan and set aside.
-
Reduce the heat slightly and add the Thai red curry paste to the same pan. Stir briefly for around a minute, allowing the paste to release its fragrance and deepen in flavour.
-
Pour in the coconut milk and stock, followed by the fish sauce and brown sugar. Stir until smooth, then bring to a soft, steady simmer.
-
Return the salmon to the pan, nestling it into the sauce. Spoon the curry over the fillets and allow them to gently cook for around 5 minutes, until tender and just flaking.
-
Spoon the salmon and its silky curry over warm jasmine rice, ensuring each portion is generously coated in sauce.
-
Finish with sliced red chilli, fresh Thai basil, and coriander. Serve with lime wedges on the side for a bright, citrus lift just before eating.
Notes
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