Red Thai salmon curry, the perfect quick and easy curry in a hurry, salty, sweet, sour and spicy all tempered with silky coconut cream.
When I say in a hurry, this dish will go from your fridge to the table in right around 20 minutes and tastes like you spent much longer on it!
Red Thai Fish Curry
This red Thai-inspired salmon dish definitely falls into the curry in a hurry category! My timings say 20 minutes, but in reality, once you are familiar with the recipe, it is closer to 15.
Most importantly, it packs much more flavour than that short cooking time would indicate.
Just like my similarly fishy Thai prawn curry, Thai red curry mussels, Thai green fish curry, Thai halibut curry and choo chee curry recipes, I'll not tell the folk you are feeding how easy they are if you don't!
This features all of the hot, sour, sweet and salty flavours closely associated with Thai food and salmon is the perfect match for them.
Its bold, oily flavour means that it sings through the sauce and is not just a texture.
Whilst you are here, how about you plan an equally delicious Indian inspired salmon curry into your week?
Frequently Asked Questions
Can I make my own curry paste?
Yes, of course, I even have a Thai red curry paste for you to try!
What brand of Thai red curry paste do you recommend?
My two favourite brands for Thai red curry paste are Lobo and Maesri.
Can I use regular basil instead of Thai basil?
At a push, yes, but Thai basil will taste slightly different. I find that the best substitute for Thai basil is actually a mix of mint, specifically peppermint, and basil.
What can I use in place of lime leaves?
If you cannot get them, just omit them; they add a very subtle citrus edge to the dish. You can go some way to simulate them by adding extra lime juice.
Can I substitute fish sauce for soy sauce?
I would not; both add salt to the dish, but the fish sauce adds a great deal more than just salt. It adds a rich depth and an umami savoury edge to any dish it is used in.
However, doing so will certainly not spoil the dish, but make sure you use light soy sauce and not dark soy sauce.
Serving Suggestions
I typically serve this Thai red fish curry recipe with some simple Jasmine rice. This is a quick dinner recipe, and as a result, I like my sides to be equally quick!
But it does work exceptionally well with both my broccoli stir fry and asparagus stir fry recipes.
A great alternative rice idea would be this simple vegetable stir fried rice!
If you wanted to serve this with noodles, then these Thai inspired vegetable noodles would be great.
Equipment Used
I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Wok, I use a large carbon steel wok.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Prep bowls.
- Fish slice.
- Serving spoons.
Thai Red Salmon Curry Recipe
Ingredients
- 250 g Salmon Fillets 9oz (Skinless)
- 250 ml Coconut Cream 1 Cup
- 175 ml Fish Stock ¾ Cup
- 3 tablespoon Thai Red Curry Paste 50g
- 1 Small-Medium Echalion or Banana Shallot 35g
- 20 g Thai Basil ⅓ Cup
- 4 Lime Leaves
- 1 Red Birds Eye Chilli
- 1-2 tablespoon Fish Sauce
- 1-1½ tablespoon Brown Sugar
- 1-2 tablespoon Lime Juice
- 75 g Green Beans ½-¾ Cup
- 2 tablespoon Cooking Oil
Instructions
- Cut the shallot in half lengthways, then peel it and slice it into thin half-moon shapes.
- Pick the Thai basil leaves from the stem, then finely shred them. Reserve some whole, smaller leaves for garnish.
- Slice the chilli pepper into rings as thinly as you can.
- Tear the tough stems from the lime leaves and discard them, then finely shred the leaves.
- Heat a wok over high heat, and when hot, add the oil. Then throw in the shallots, sliced chillies, lime leaves and Thai curry paste.Stir-fry for 1-2 minutes, mashing the paste as you go to cook out the spices.
- Pour in the fish stock and coconut cream and stir to form a nice, smooth sauce.
- Reduce the heat to a simmer, then add the shredded Thai basil leaves, the lime juice, brown sugar and fish sauce. Add the smallest amount listed first, then add the rest to taste.Simmer the sauce for 2-3 minutes.
- Add the fish fillets and spoon over the sauce and cook for 4-5 minutes, spooning over more sauce as the fish poaches every couple of minutes.
- Throw in the green beans and cook for 2 more minutes. I like my beans to still have a bit of texture. If you want them softer, add them with the fish.
- Serve garnished with the reserved small Thai basil leaves.
Lexi
Tuesday 1st of October 2024
Lovely recipe with robust flavour but be warned - it’s HOT. Next time I’ll leave out the birds eye chilli and add more coconut cream for my more mild/warm tastebuds! :)
Murray
Friday 13th of October 2023
Any thoughts on how you'd do this for larger group (8 adults)?
Stages or one big pot? Or Poach fish separately and then add to the curry last few minuteS?
Brian Jones
Saturday 14th of October 2023
Hey Murray
If I were to be cooking this for larger numbers I would probably look at using larger pots or pans, I reckon you could get away with four fillets in a 32-35cm (13-14") skillet or frying pan, if you have two of those then you can get your your 8 quite easily without making too any compromises.
You could poach the fish separately and make a large sauce, if you were to make a court bouillon kinda thing with loads of Thai flavours, you could easily poach 8 fillets in the oven and keep the flavours on point. You could even do a whole side of salmon poached in a Thai influenced court bouillon and then serve the red curry sauce on the side, and then rock some garlic and ginger green beans serve it all in the centre of the table with a big pot of rice and let folk help themselves.
I hope that gives you some options to take a run at.
Have fun, Brian :)
Sue R
Monday 4th of November 2019
Delish! Thank you. Husband loves a curry of any sort. I'd not done one with fish in it before.
Brian Jones
Tuesday 5th of November 2019
You are welcome, I love this dish, I treat it as a lazy day cheat dinner it is so easy :D
Jacqueline Meldrum
Wednesday 30th of January 2019
Homemade curry is always so much nicer than making it from a jar of curry. It is really worth making a bit of effort.
Danielle
Wednesday 30th of January 2019
I am just so in love with thai red curry - it's one of my favorite flavors! And I love that once you have the paste made, most recipes are pretty quick after that. This salmon curry sounds delicious!