This Thai Red Curry Salmon is a tasty dish that packs a punch with flavor! It features salmon cooked in a creamy red curry sauce made of coconut milk and bright spices.
Cooking this dish puts a smile on my face! I love how quickly it comes together. Just pair it with some rice, and you’re ready for a delicious meal that feels fancy!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are perfect for this dish due to their rich flavor. If salmon isn’t available, you can use other fish like trout or even chicken if you’re in a pinch.
Red Curry Paste: This is the key to the dish’s flavor. If you don’t have it, try using yellow curry paste or green curry paste. You can even make a homemade version using spices you have on hand.
Coconut Milk: It gives this dish a creamy texture. If you’re looking for a lighter option, light coconut milk works, or try unsweetened almond milk for a non-dairy alternative, but it won’t be as creamy.
Fish Sauce: This adds a salty, umami flavor. If you need a substitute, soy sauce can work, especially for vegetarians. Just adjust the quantity to taste.
Spinach: Fresh spinach adds color and nutrients. If fresh is not available, frozen spinach can be used, just make sure to squeeze out excess water after thawing.
How Do You Ensure Your Salmon Is Perfectly Cooked?
Cooking salmon just right can be tricky, but it’s important for the best texture. Follow these tips:
- Heat your skillet over medium heat to avoid scorching the oil.
- When adding the salmon, ensure that the skin side is down (if it has skin) for the crispiest result.
- Cook the salmon until it’s opaque and flakes easily with a fork, which usually takes about 8-10 minutes depending on thickness.
- Always check the thickest part of the fillet to ensure it’s done.
How to Make Thai Red Curry Salmon
Ingredients You’ll Need:
For the Dish:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 cup fresh spinach leaves
- 1-2 red chili peppers, sliced (for garnish)
- Fresh basil leaves (Thai basil preferred)
- 1 lime, cut into wedges
- 2 green onions, sliced
- Cooked jasmine rice, for serving
How Much Time Will You Need?
This delicious meal will take about 30 minutes from start to finish, including prep and cooking time. In about 10-15 minutes, you’ll have everything prepped and ready to go, followed by a lovely 10 minutes of cooking. Quick and satisfying!
Step-by-Step Instructions:
1. Sauté the Onion:
Start by heating the vegetable oil in a large skillet over medium heat. Once it’s nice and hot, add the thinly sliced onion. Cook it for about 3 minutes, stirring occasionally, until it becomes soft and translucent.
2. Add Garlic and Curry Paste:
Next, toss in the minced garlic and red curry paste. Stir everything together, and cook for about 1 minute until it smells amazing and fragrant.
3. Mix in the Sauce:
Pour in the coconut milk, fish sauce, and brown sugar. Give it a good stir to combine everything, and bring the mixture to a gentle simmer.
4. Cook the Salmon:
Carefully place the salmon fillets into the skillet, making sure they are partially submerged in the curry sauce. Cover the skillet and let it simmer gently for 8-10 minutes. The salmon should cook through and be flaky when it’s done.
5. Add Spinach:
In the last couple of minutes of cooking, add in the fresh spinach leaves. Stir them into the curry sauce so they wilt down nicely.
6. Serve Up:
Once your salmon is cooked and the spinach is wilted, remove the skillet from heat. Serve the salmon hot with the curry sauce poured over it, alongside fluffy jasmine rice.
7. Garnish and Enjoy:
To finish things off, garnish each serving with sliced red chili peppers, fresh basil leaves, and green onions. Add lime wedges on the side and squeeze some lime juice over the dish for that extra zesty kick. Enjoy your mouthwatering Thai Red Curry Salmon!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure it’s fully thawed before cooking. Thaw it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for a quicker thaw.
What Can I Substitute for Coconut Milk?
If you’re looking for a lighter option, you can use light coconut milk. Alternatively, almond milk or soy milk can work, but be aware that the sauce will be less creamy. Try adding a little cornstarch for thickness if using non-coconut options.
How Do I Store Leftover Thai Red Curry Salmon?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it up on the stove or in the microwave, adding a splash of coconut milk if needed to restore creaminess.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the curry sauce and cook the salmon ahead of time. Just keep it in the fridge and reheat when ready to serve. It’s best to add the spinach just before serving to keep it fresh and vibrant.
