I’ve made this recipe for guests quite a few times, and it’s always a big hit. The flavour is rich, delicious, and just a little bit different — but don’t worry, it’s not overly “fishy.” Even the seafood skeptics tend to go back for seconds!
I like to bake the salmon while I’m whipping up the Thai coconut curry sauce. Once the sauce is ready, I add the salmon and let everything hang out together for a few final minutes. It gives the fish a chance to soak up all that delicious curry goodness without overcooking it.
And because this is nobeigemeals.com, we obviously need some colour on that plate! I’ve used carrots, red pepper, and broccoli here, but feel free to mix things up. Use whatever veggies you have lurking in the fridge — this is a judgment-free zone.
Before You Cook
- Salmon – Fresh is key here. Remember, fresh fish doesn’t smell! And yes, I’ve been caught sniffing fish at the grocery store/fish market. I don’t care—I know I’m not the only one! 😀 If it smells overly fishy, take a pass.
- Thai Red Curry Paste – I like picking up curry paste from a local Asian or international grocery store, but you can usually find it in the international section of your regular grocery store too. I often use Aroy-D Red Curry Paste, and it’s great.
- Coconut Milk – Full-fat, please! It’s thicker and gives the curry that rich, velvety texture we’re after. I like Aroy-D coconut milk, but any good-quality full-fat coconut milk will work.
- Julienne Carrots – This is just a fancy way of saying matchsticks. You can buy pre-cut matchstick carrots, or grab a carrot (or two) and cut ’em yourself. It’s super easy! The carrots add a little natural sweetness and earthy flavour, which helps balance the heat from the chili and the punchiness of the garlic and ginger.
Creamy Thai Red Curry Salmon with Jasmine Rice
4
servings15
minutes20
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Ingredients
- Salmon
4 salmon fillets, about 5–6 oz (140–170 g) each, skin on or off
½ tsp salt
½ tsp black pepper
- Thai Red Curry Sauce
1 tbsp vegetable or avocado oil
3 cloves garlic, minced
1 tbsp fresh ginger, finely minced or grated
2–3 tbsp Thai red curry paste
1 can (400 mL / 13.5 oz) full-fat coconut milk
1 tsp fish sauce
1 tsp brown sugar
1 tbsp fresh lime juice, plus more to taste
- Vegetables
½ red bell pepper, thinly sliced
1 medium carrot, cut into thin matchsticks or julienned
2 cups broccoli florets
- To Serve
3–4 cups cooked jasmine rice
Fresh cilantro, roughly chopped
Lime wedges
Directions
- Preheat your oven to 400°F (200°C). Place the salmon, skin-side down, on a parchment-lined baking sheet. Season generously with salt and black pepper. Bake for 12–16 minutes, depending on the thickness of the fillet, until just about cooked through.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and ginger and sauté for about 1 minute, until fragrant.
- Add the red curry paste and cook for another 1–2 minutes, stirring frequently.
- Pour in the coconut milk, then add the fish sauce and brown sugar. Stir well and bring to a gentle simmer. Cook for 3–5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add the red bell pepper, carrots and broccoli. Simmer for another 3–5 minutes, until the vegetables are tender-crisp but still have some bite.
- Remove the saucepan from the heat and stir in the lime juice. Taste and adjust the seasoning with additional fish sauce, lime juice or a little sugar if needed.
- Remove the salmon from the oven. If using skin-on salmon, carefully slide a spatula between the flesh and skin to remove it and add it to the sauce.
- Spoon some of the curry sauce and vegetables over a bed of jasmine rice, then place the salmon on top. Spoon more sauce over the salmon and garnish with fresh cilantro and a lime wedge.
Notes
- I’d use 3 tbsp red curry paste if you want the dish to have a noticeable Thai curry flavour, but 2 tbsp if you’re serving people who prefer milder food.
- Salmon is preferable with skin on but skinless portions will work as well. I remove the salmon from the skin with a spatula before adding it to the curry sauce. And dump the remaining oils from the baking dish into the sauce to add even more flavour.
