Description
This Thai Red Curry Salmon is a quick and flavorful 30-minute Asian-inspired dish. Perfectly seasoned pan-fried salmon fillets are coated in a rich, creamy coconut-based Thai red curry sauce, bursting with bold, vibrant flavors from red curry paste, lime juice, and fish sauce. Paired with fresh vegetables like bell pepper and broccoli, this dish offers a delicious balance of savory, spicy, and tangy notes, making it an ideal weeknight dinner that’s both easy and impressive.
Ingredients
Salmon
- 1.5 – 2 lbs salmon fillets (5-6 pieces)
- 1 tsp salt (for salmon)
- 1 tsp pepper (for salmon)
- 1-2 tsp cooking oil
Vegetables and Aromatics
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2-4 cloves garlic, minced
Curry Sauce
- 2 tbsp red curry paste (or more if desired)
- 14 oz coconut milk
- 2 tbsp lime juice
- 1 tsp fish sauce
- 4 tsp brown sugar
- ½ tsp salt (or more to taste)
Instructions
- Prepare the Salmon: Pat dry the salmon fillets with paper towels to remove excess moisture. Season both sides evenly with 1 tsp salt and 1 tsp pepper.
- Cook the Salmon: Heat a large 12-inch skillet over medium heat. Drizzle with 1-2 tsp cooking oil. Place salmon skin side up in the skillet and cook until browned, then flip halfway through. Cook until the salmon is fully cooked through with an internal temperature around 145℉, then remove from the skillet and set aside. Avoid overcooking to keep the salmon tender and moist.
- Sauté Vegetables and Garlic: Add more oil to the skillet if needed and heat over medium heat. Add the sliced red bell pepper, broccoli florets, and minced garlic. Toss and cook for 1-2 minutes until the vegetables begin to soften and the garlic is fragrant.
- Make the Curry Sauce: Add 2 tbsp red curry paste, 14 oz coconut milk, 2 tbsp lime juice, 1 tsp fish sauce, 4 tsp brown sugar, and ½ tsp salt to the skillet. Stir well and bring the sauce to a boil. Reduce the heat and let it gently simmer for a couple of minutes until the flavors meld together. Taste and adjust seasoning with additional salt, fish sauce, brown sugar, or lime juice for balance.
- Combine Salmon and Sauce: Return the cooked salmon fillets to the skillet. Spoon the curry sauce over the salmon to coat. Cover the skillet if necessary and cook for an additional few minutes until the salmon reaches an internal temperature of at least 145℉ and is heated through.
- Serve: Remove from heat. Serve the Thai red curry salmon hot, spooning extra sauce and vegetables over the top. Enjoy as a delicious and nutritious main course.
Notes
- For a spicier curry, increase the amount of red curry paste to taste.
- Use skin-on salmon for easier handling and extra flavor, but skinless works as well.
- Check internal temperature with a meat thermometer to avoid overcooking salmon.
- Serve with steamed jasmine rice or rice noodles to complement the curry sauce.
- Leftovers keep well in the refrigerator for up to 2 days.
