Red Curry Salmon and Vegetables is remarkably flavorful cozy comfort food! Salmon lovers will delight in this unique and powerfully nutritious meal!
But have you ever had salmon curry??
Red curry salmon has been my favorite Thai dish for what feels like forever!
There was one local Thai restaurant here in Reno that served it, but after they took it off their menu several years ago, I began making it myself because I just couldn’t possibly go without.
It’s what I turn to when I’m feeling insatiably hungry and still want a whole food centric meal.
When cooked in luxurious creamy Thai curry sauce, salmon becomes remarkably tender, like you’re biting into hunks of buttery bliss.
My philosophy on curry is that it should always be packed with vegetables, as they add freshness to an otherwise rich meal, help you feel full, and of course bring a nice dose of fiber, complex carbohydrates, and nutrients to round out the high-protein meal.
For this reason, this red curry salmon comes with a pop of color and texture from some fresh veggies.
My Trick to Making Curry in a Hurry:
Traditional curry recipes require grinding and toasting spices, forming a paste with them using various types of chilis.
I’ve made this recipe as easy as it can possibly be by omitting this process by using store-bought red chili paste.
If you enjoy making your own spice blends and curry pastes, feel free to do so!
For those of us who love keeping things simple, quick and easy, store-bought curry paste is the way to go. Some ingredients for authentic Thai curry are difficult to find, but pre-made paste already contains those ingredients in addition to a whole host of flavor.
Adding fresh ginger, garlic, and lime juice is a great way of bringing a tremendous amount of flavor to curry with very little effort. So the combination of red curry paste with these flavorful gems generates a magical meal.
How to Remove Salmon Skin:
To make salmon curry, we must remove the skin from the salmon before chopping it into bite-sized cubes. This adds one additional step from a typical curry recipe, but it’s well worth it, and we’re strong independent humans, so we can handle the extra effort. 😉
To cut the skin off of salmon, it’s easiest to lay the filet on a cutting board, skin-side down. Use one hand to stabilize the salmon filet, then slowly and carefully use your other hand to run a sharp knife between the flesh and the skin.
While tempting, I don’t recommend turning the salmon on its side to cut off the skin because it’s slippery and you’ll end up with a lot of loss.
Once the skin has been removed from the salmon, chop it into bite-sized cubes. You’ll add these chunks to the curry sauce once it’s ready.
Let’s chat about the ingredients for this tasty curry recipe!
Ingredients for Red Curry Salmon:
Salmon: The star of the show! Use fresh salmon if you can, as it will yield the best flavor and texture. You can use frozen if need be – just be sure the skin is removed and thaw it before you begin cooking.
Garlic and Ginger: The combination of garlic and ginger is used extensively throughout Thai cuisine, and for a great reason! The two marry well together and infuse so much flavor into a dish.
Coconut Milk: The bringer of the aromatic, flavorful, lusciously creamy sauce. Full-fat canned coconut milk is an essential in Thai curry, as it is responsible for bringing a variety of spices and flavors together in one happy home.
Red Curry Paste: The MVP ingredient that makes this curry a curry! Red curry paste is a combination of shallots, garlic, lime juice, dried chilis, coriander, cumin, kaffir lime leaves, and more. Make your own Thai Red Curry Paste for a fun culinary adventure!
Carrots, Bell Pepper, Broccoli: My choice of veggies for curry. You can swap these out for any vegetables you prefer! I like adding a lot of veggies to my curry not only because it adds an infusion of vitamins, minerals, and fiber, but also because it adds beautiful texture and makes the dish feel nice and filling. Lots of vegetable volume goes a long way in making you feel full and satisfied!
Fresh Basil and Lime Juice: These two simple ingredients help round out the flavor of the curry to make it taste fresh, bright and inviting.
How to Make Red Curry Salmon and Vegetables:
Heat ¼ cup of coconut milk in a Dutch oven or stock pot over medium heat and add the garlic and ginger. Sauté, stirring frequently, until very fragrant, about 3 minutes.
Add the carrots, bell pepper, broccoli, remaining coconut milk, and red curry paste. Stir well to combine. Cover and bring to a full boil. Reduce heat to a gentle bubble, and continue cooking, covered, about 5 minutes.
Trim the salmon skin off the salmon filet using a sharp knife, and chop salmon flesh into bite-sized cubes.
Add the chopped salmon to the pot with the curry and stir well. Cover and continue cooking for 10 minutes.
Remove cover and increase the heat to a full (but controlled) boil. Cook, stirring occasionally, until curry has thickened, about another 5 to 10 minutes. Note: If you prefer a thinner curry sauce, add 1/3 to ½ cup of chicken broth (or any broth or stock).
Serve the red curry salmon with chopped fresh basil and your choice of steamed rice or cauliflower rice.
That’s it! A rich and cozy adventure for those times you’re looking for something different to soothe your soul and quench your appetite.
Change out the vegetables for your favorites! Consider onion, potatoes, eggplant, cauliflower, bok choy, green beans, etc.
Swap the red curry paste for green curry paste, yellow curry paste, or Massaman curry paste to change up the type of curry. You can also use 2 to 3 tablespoons of curry powder for a yellow curry.
For a thinner curry sauce, add ⅓ to ⅔ cup of broth of your choosing.
To make this recipe low-FODMAP, omit the garlic and cut back on the red curry paste to 2 tablespoons instead of 3.
Follow my AIP Salmon Curry recipe to make a nightshade-free salmon curry.
More Curry Recipes:
- Turkey Meatball Curry
- 30-Minute Thai Curry Noodles
- One-Skillet Ground Turkey Thai Curry with Rice
- Thai Paleo Panang Curry
- 30-Minute Chicken Green Curry
For all your comfort food needs!
Red Curry Salmon and Vegetables
- 2 15-ounce cans full-fat coconut milk, divided
- 4 cloves garlic minced
- 1 Tbsp fresh ginger peeled and grated
- 2 large carrots peeled and chopped
- 1 red bell pepper cored and cut into matchsticks
- 1 large crown broccoli chopped into florets
- 3 Tbsp red curry paste
- 1 to 2 Tbsp fresh lime juice
- .75 to 1 pound salmon
- 5 to 8 fresh basil leaves chopped
- Heat ¼ cup of coconut milk in a Dutch oven or thick-bottomed pot over medium heat and add the garlic and ginger. Sauté, stirring frequently, until very fragrant, about 3 minutes.
- Add the carrots, bell pepper, broccoli, remaining coconut milk, and red curry paste. Stir well to combine. Cover and bring to a full boil. Reduce heat to a gentle bubble, and continue cooking, covered, about 5 minutes.
- Trim the salmon skin off the salmon filet using a sharp knife, and chop salmon flesh into bite-sized cubes.
- Add the chopped salmon to the pot with the curry and stir well. Cover and continue cooking for 10 minutes.
- Remove cover and increase the heat to a full (but controlled) boil. Cook, stirring occasionally, until curry has thickened, about another 5 to 10 minutes. Note: If you prefer a thinner curry sauce, add 1/3 to ½ cup of chicken broth (or any broth or stock).
- Serve the red curry salmon with chopped fresh basil and your choice of steamed rice or cauliflower rice.
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