Thai Salmon Curry
Dive into the bold and vibrant flavors of Thai cuisine with this irresistible Thai Salmon Curry recipe. Juicy, tender salmon fillets are gently simmered in a creamy coconut milk-based curry, infused with the perfect balance of aromatic red curry paste, fresh ginger, and tangy lime juice. Crunchy slices of red bell pepper and zucchini add delightful texture and a pop of color, while fragrant Thai basil and cilantro elevate every bite. Ready in just 35 minutes, this one-pan dish is both weeknight-friendly and sophisticated enough for dinner guests. Serve it over fluffy jasmine rice to soak up the luscious curry sauce, and enjoy a hearty meal that's as satisfying as it is easy to make. Perfect for fans of healthy, flavorful Thai-inspired dinners!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets, skinless
- 2 tablespoons coconut oil
- 3 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 14 ounces (1 can) coconut milk, full-fat
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
- 1 red bell pepper, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 0.5 cup Thai basil leaves (or regular basil)
- 0.25 cup cilantro, chopped
- 4 cups (for serving) cooked jasmine rice or basmati rice
Instructions
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper. Set aside.
In a large skillet or wok, heat the coconut oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant, stirring constantly.
Add the minced garlic and grated ginger to the skillet and cook for another 30 seconds, stirring to combine.
Pour the coconut milk into the skillet and stir until the curry paste is fully incorporated. Bring the mixture to a gentle simmer.
Stir in fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
Add the sliced red bell pepper and zucchini to the skillet. Simmer for 5 minutes, or until the vegetables begin to soften.
Nestle the salmon fillets into the curry sauce, ensuring they are partially submerged. Cover the skillet with a lid and cook for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
Gently stir in the Thai basil and chopped cilantro. Allow the herbs to wilt slightly in the heat before turning off the stove.
Serve the Thai Salmon Curry over cooked jasmine or basmati rice. Garnish with additional cilantro or lime wedges, if desired.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 3852 mg | 167% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 24.0 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 444 mg | 34% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5156 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
