Although it may seem exotic, this Salmon Curry, with its amazing Thai-inspired flavors, is so easy to make that you can whip it up for a weeknight dinner!
I’ve never met a curry I didn’t like (love, actually), but even if I live to be 100 years old, there’s no way I’d be able to try them all. Did you know that there are thousands of varieties of curries in the world? Within each regional type (Indian, Thai, and Japanese, to name just a few), there exist seemingly endless versions due to the different herbs, chilis, spices, meats, fish, and vegetables available in any region and the myriad ways any curry-making culture chooses to combine them. But when I’m in the mood for a curry—and it’s pretty often—my go-to is salmon curry, which pairs my favorite protein with a blend of delicious Thai-inspired ingredients.
The combination of flavors in this salmon curry is at once complex and balanced. There’s heat from the green Thai chili peppers, the chili paste and from the red curry paste—which also brings a blend of savory and tangy flavors—a very subtle background sweetness from the coconut milk, deep umami from the fish sauce, a wonderful pungency from the onions, garlic, and ginger, and a freshness from the Thai basil. Once the sauce is simmering, you return the salmon to the pan, and it absorbs all of the amazing goodness. This is a truly delicious dish.
And yet we are not done singing its praises. It’s hard to believe that you can achieve this deep, rich flavor with only one pan, but it’s true. You are building the sauce in layers, so you only need the one pan, to which you continue adding ingredients until they all simmer in perfect harmony together.
What is red curry paste?
Complex, aromatic, and richly flavorful, red curry paste is the base for many Thai dishes, including curries (like our salmon curry). It gets its beautiful crimson color and its heat from the main ingredient: dried red chilis. And while different brands contain different blends of ingredients, most red curry pastes contain garlic, shallots, lemongrass, and a variety of spices, including cumin, coriander, and galangal, a member of the ginger family that features prominently in many Southeast Asian dishes. Some red curry paste varieties also contain shrimp paste, which brings an additional layer of umami.
How do I store leftovers?
Cooled salmon curry can be stored in an airtight container in the refrigerator for 2-3 days; you can reheat it in the microwave at 30-second intervals. It can also be stored in an airtight container in the freezer for 3-4 months. Thaw overnight in the fridge before reheating.
Serving suggestions
You might need one other pot for the perfect side for salmon curry: Baked Rice. And maybe a bowl because you’ll want to complete this meal with a bright, refreshing Citrus Mint Fruit Salad. Mangoes also pair beautifully with curries, so consider serving a Mango Avocado Salad with salmon curry and Mango Margaritas for the grown-ups!
Salmon Curry
Ingredients
- 4 salmon fillets 4-6 ounces each
- Salt to taste
- Black pepper to taste
- 1 1/2 tablespoons olive oil
- 1 small onion chopped
- 5 garlic cloves minced
- 2 teaspoons fresh ginger grated
- 3 tablespoons red curry paste
- 2 teaspoons chili paste
- 2 green Thai chili peppers ends trimmed
- 1 can full-fat coconut cream or milk (14 ounces)
- 1 tablespoon fish sauce
- Juice of 1 lime
- A handful of Thai basil leaves
Instructions
- Pat the salmon fillets dry with paper towels. Season each fillet on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Place the salmon (skin-side down if applicable) in the pan and sear for about 2 minutes per side until lightly browned. Remove the salmon from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 2 minutes until the onion softens.
- Stir in the red curry paste, chili paste, and chili peppers and cook for 1 minute, allowing the spices to become fragrant.
- Pour in the coconut cream or milk and add the fish sauce along with the lime juice. Stir well and let the sauce simmer gently for about 5 minutes.
- Return the salmon fillets to the skillet. Let the salmon simmer in the curry sauce for 3 to 5 minutes, or until cooked through.
- Fold in the Thai basil leaves and serve the salmon curry immediately over steamed jasmine rice or your favorite rice.
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