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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 coconut milk, warming spices, and fresh herbs that unfolds with every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: seafood, Thai
Ingredients Method Notes

Ingredients
  

For the salmon
  • 4 salmon fillets (approximately 170g each)
  • 1 tbsp vegetable oil
For the Thai Red Curry Sauce
  • 400 ml (1 tin) full-fat coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 tsp soft brown sugar
  • 120 ml chicken or vegetable stock
To Finish & Serve
  • 1 red chill 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. 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. 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. 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. 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. Spoon the salmon and its silky curry over warm jasmine rice, ensuring each portion is generously coated in sauce.
  6. 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

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.