Quick and Easy Thai Salmon Curry

At 20 minutes from start to finish, this easy Thai salmon curry recipe is a fantastic midweek dinner that even the most rushed of families can manage! It is hot with a red Thai curry paste and sweet from mangetout and silky with coconut milk.

Portrait overhead image of a Thai salmon curry served with rice, shredded Thai Basil and mangetout in a white bowl

Lightning Fast & Easy Thai Salmon Curry.

I have no idea why there are no Fish Curry recipes on my site as yet and this easy salmon recipe will probably open the floodgates.

This 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 important it packs much more flavour than that short cooking time would indicate.

The hot, sour, sweet and salty flavours closely associated with Thai food is really a great love of mine. I use them in everything from my Thai chicken salad through to my Thai Chicken Stir Fry and of course Thai green chicken curry.

As with most of my recipes, this pays no nod to authenticity whatsoever. These are flavours I love with ingredients from my store cupboard!

At the heart of this recipe is a Thai red curry paste, make sure you spend wisely. This is where the majority of your flavour comes from!

Portrait image of a Thai salmon curry served with rice, shredded Thai Basil and mangetout in a white bowl

How Do You Make Thai Red Curry Paste?

Now you can, of course, use a jar of Thai red curry paste for this curry recipe. In fact, I kind of assume that the majority of people will.

But I am sure that there are a few of you out there like me… If you are intrigued making fresh Thai Red Curry paste at home is really easy.

I have a full recipe and methodology over in my Thai Duck Curry Recipe.

But in essence, it is nothing more than a group of ingredients blitzed into a paste. The core of those ingredients are dried chili, lemongrass, shallot, garlic, ginger and if you can get it dried shrimp paste.

Can you store Thai Red Curry Paste I hear you say! Well yes, of course with the caveat that it will not store as long as a store-bought paste.

Simple cover with oil and it will save for 2-3 weeks in the fridge. But if you freeze it then it will keep for a few months.

Portrait overhead closeup image of a Thai salmon curry served with rice, shredded Thai Basil and mangetout and shredded Thai basil

Quick Fish Dinner Recipes.

As much as I love spending time in the kitchen sometimes quick dinners are a necessity! As far as I am concerned when I need a quick dinner I look no further than fish.

Fresh fish fillets like those in this simple recipe, my seared tuna steak or pan-fried cod with peas are all wonderful. They are all fridge to table in less than 30 minutes, but they do require a bit of planning.

I even have a rather fancy looking fish curry cooked with sea bream that cooks in less than 30 minutes.

If you have no time to plan then frozen prawns or shrimp offer a quick meal solution in the same amount of time and require little to no forethought.

They are great in stir fries, but also make a great prawn curry and also really brighten up a hot and sour soup!

Then you can go the whole convenience hog and rock canned or smoked fish… Seriously these are great ingredients, whether in my smoked mackerel pasta recipe or canned mackerel fish cakes.

Fish is a great addition to any diet and is seriously nowhere near as difficult to cook as most people think!

Landscape image of a Thai salmon curry served with rice, shredded Thai Basil and mangetout in a white bowl
Simple Thai Salmon Curry with Mangetout

Simple Thai Salmon Curry with Mangetout

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Curries can occasionally be challenging to cook with ingredient lists as long as your arm... This salmon curry is not like that, it has a modest list of requirements and takes just 20 minutes to cook!


  • 350 g Skinless Salmon Fillet
  • 150 ml Coconut Milk
  • 1 Tbsp Thai Red Curry Paste
  • 1 Tsp Fish Sauce
  • 1/2 Tsp Brown Sugar
  • 2 Spring Onions
  • 100 g Mangetout
  • 1 Tsp Lime Juice
  • Thai Basil
  • 1 Tsp Neutral Cooking Oil


  1. Finely slice your spring onions keeping the white part separate from the green part.
  2. Heat a wok over a high heat and when hot add the oil followed by the white parts of the spring onion and then the Thai red curry paste.
  3. Stir fry for 60 seconds then pour in the coconut milk and add the fish sauce and brown sugar and stir to form a sauce.
  4. Reduce the heat to medium then add in your salmon fillets and cook for 3-4 minutes napping with the sauce occasionally.
  5. Add the green parts of the spring onion, lime juice and mangetout peas and cook for a further 3-4 minutes or until your salmon is cooked to your liking.
  6. Serve sprinkled with Thai Basil and a side of simply cooked Jasmine rice.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 565 Total Fat: 40g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 110mg Sodium: 532mg Carbohydrates: 10g Fiber: 2g Sugar: 4g Protein: 43g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

8 thoughts on “Quick and Easy Thai Salmon Curry”

  1. This has my mouth watering. Nothing beats a good fish curry and this looks incredible. I haven’t had a fish curry for far too long, might have to pop this on the meal plan soon!

  2. 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 sounds delicious!

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