This Thai Red Curry Salmon is a yummy dish bursting with flavors! The salmon is cooked in a rich and creamy red curry sauce, bringing a hint of spice that’s totally inviting.
I love how quick and easy it is to whip up! Just pop it on some rice, and you’ve got a tasty meal that feels fancy but is a breeze to make. Who doesn’t like that? 🍚🐟
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are essential for this dish. If you’re looking for alternatives, try using trout or even firm white fish like cod or halibut. Frozen salmon works too, just thaw it out beforehand.
Coconut Milk: Full-fat coconut milk gives richness to the curry. If you want a lighter option, use reduced-fat coconut milk, but note it may not be as creamy. Almond or cashew milk can work in a pinch, but they will change the flavor a bit.
Thai Red Curry Paste: This paste is key for flavor! If you can’t find it, you can make a quick substitute using chili paste mixed with a bit of ginger and garlic. Alternatively, green curry paste offers a similar spicy kick.
Asparagus: Fresh asparagus adds a nice crunch, but you can use green beans or even bell peppers if you prefer. Just make sure they are cut into bite-sized pieces for easy cooking.
Thai Basil: The freshness of Thai basil is special here! If you can’t find it, sweet basil or regular basil can work, but the flavor will be slightly different. You could also leave it out if you prefer.
How Do You Achieve Perfectly Cooked Salmon?
Cooking salmon just right can be a challenge. Here’s how to ensure it stays moist and flavorful:
- Heat the skillet before adding the salmon; a hot pan gives a nice sear.
- Cook skin-side down first if the skin is on, as this helps protect the salmon from drying out.
- Don’t flip too soon. Wait until it’s golden brown to avoid sticking.
- Keep the cooking time short; 3-4 minutes on one side and only 2 minutes on the other usually does the trick.
- Check for doneness by gently pressing the thickest part with a fork; it should flake easily but still look moist.
How to Make Thai Red Curry Salmon
Ingredients You’ll Need:
- 2 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil
- 1 cup coconut milk (full fat for creaminess)
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or palm sugar
- 1/2 cup asparagus tips, trimmed
- 1/2 cup fresh Thai basil leaves
- 1 red chili, thinly sliced (optional for garnish)
- 1 lime, cut into wedges
- 2 cups cooked jasmine rice
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and around 15 minutes to cook, so you’ll have a lovely meal ready in about 25 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Season the Salmon:
Start by seasoning both sides of the salmon fillets with salt and black pepper. This helps enhance the flavor of the fish.
2. Sear the Salmon:
Next, heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the salmon fillets skin side down (if they have skin). Sear for about 3-4 minutes until the salmon is golden brown. Then, flip the fillets and cook for another 2 minutes. Once done, remove the salmon from the pan and set it aside.
3. Prepare the Curry Sauce:
In the same skillet, reduce the heat to medium. Add the Thai red curry paste and sauté it for 1 minute until you start to smell the lovely fragrance. This will add a depth of flavor to your dish.
4. Add the Coconut Milk:
Now, stir in the coconut milk, fish sauce, and brown sugar. Mix everything well and bring it to a gentle simmer. This sauce will be rich and full of flavor!
5. Cook the Asparagus:
Once the sauce is simmering, add the trimmed asparagus tips. Cook them in the sauce for about 3-4 minutes, just until they are tender but still have a nice crunch.
6. Finish with the Salmon:
Return the salmon fillets to the skillet. Spoon some of the curry sauce over the fillets. Cook them for an additional 2-3 minutes until the salmon is cooked through but still moist. This will make the salmon absorb some of that delicious curry flavor.
7. Add Fresh Herbs:
Right before you take it off the heat, stir in the fresh Thai basil leaves. This adds a wonderful freshness that complements the curry.
8. Serve and Enjoy:
Now it’s time to serve! Place the salmon and curry sauce over a bed of cooked jasmine rice. Garnish with sliced red chili and lime wedges on the side for squeezing over. Enjoy the rich creaminess and balanced spice of your Thai Red Curry Salmon!
Can I Use Different Types of Fish?
Absolutely! While the recipe calls for salmon, you can substitute it with trout, cod, or even firm white fish. Just make sure to adjust cooking times as needed based on the thickness of the fillets.
Is There a Vegetarian Version of This Recipe?
Yes! You can easily make a vegetarian version by replacing the salmon with tofu or tempeh. Simply cube the tofu and cook it until golden before adding it to the curry sauce. You can also add more vegetables like bell peppers, zucchini, or peas for added texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Make the Sauce Ahead of Time?
Definitely! You can prepare the curry sauce ahead of time and store it in the fridge for up to 3 days. When you’re ready to eat, just reheat the sauce, add freshly cooked salmon or your protein of choice, and enjoy!