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Thai Red Curry Salmon with a Chilli Glow
Silken salmon fillets are gently bathed in a luxurious Thai red curry—an aromatic blend of coconutmilk, warming spices, and fresh herbs that unfolds with every bite.
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.
A few details make all the difference
01
Cook the Salmon Gently First
Why: A gentle sear creates colour and flavour while keeping the salmon moist before it finishes cooking in the curry sauce.
02
Fry the Curry Paste Before Adding Liquids
Why: Briefly cooking the curry paste releases its aromatic oils and deepens the overall flavour of the sauce.
03
Return the Salmon and Finish in the Sauce
Why: Simmering the salmon in the coconut curry keeps it tender while allowing it to absorb the fragrant flavours.
Why this recipe works
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.
Cook’s notes
Red or Green
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.
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.
Cook’s notes
Red or Green: 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.
Cooking mode
Thai Red Curry Salmon with a Chilli Glow
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.
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