Skip to Content

Red Thai Salmon Curry in a Hurry

This easy Thai salmon curry goes from your fridge to your table in just 20 minutes it is spicy, creamy with coconut milk & utterly delicious

Portrait overhead image of a red Thai salmon curry with mangetout peas and shredded Thai basil served with jasmine rice

Red Thai Fish Curry.

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 importantly it packs much more flavour than that short cooking time would indicate. It actually sits neatly alongside my Thai prawn curry recipe!

Salmon is a great fish to use with bolder flavours, my salmon tikka, spicy salmon stir fry, and teriyaki salmon recipes are great examples of this.

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 duck curry through to my Thai beef salad and of course Thai green chicken curry.

Here they sit wonderfully with rich and flavoursome salmon.

Portrait image of a red Thai salmon curry with mangetout peas and shredded Thai basil served with jasmine rice

Ingredient Guide.

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!

I kind of assume that the majority of people will use store bought curry pastes. For the record, my two favourite brands for red curry paste are Lobo and Maesri.

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.

Next on the list to look at is Thai Basil, it can be tricky to find depending on your location.

There is no direct substitution, but swapping it out for regular basil with 25% of mint is a pleasing alternative.

Finally, we have the Mangetout, I used to mock their use at one point in time. But they are great in this curry, they offer a crunch and sweetness.

You can replace with snow peas which seem much more common in the US for my readers on t’other side of the puddle or even green beans!

Portrait overhead close up image of a red Thai salmon curry with mangetout peas and shredded Thai basil served with jasmine rice

Serving Suggestions

I typically serve this recipe with some simple Jasmine rice. This is a quick dinner recipe and as such 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!

Square overhead image of a Thai salmon curry served with rice and mangetout in a white bowl
Yield: 2 Servings

Thai Salmon Curry Recipe

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 (12 oz) Skinless Salmon Fillet
  • 165 ml (2/3 Cup) Coconut Milk
  • 3 Tbsp Thai Red Curry Paste
  • 1 Tbsp Fish Sauce
  • 1/2 Tsp Brown Sugar
  • 2 Spring Onions
  • 100 g (3/4 Cup) 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.
  3. Add the white parts of the spring onion and then the Thai red curry paste.
  4. Stir fry for 60 seconds.
  5. Pour in the coconut milk and add the fish sauce and brown sugar, then stir to form a sauce.
  6. Reduce the heat to medium then add in your salmon fillets and cook for 3-4 minutes napping with the sauce occasionally.
  7. 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.
  8. Serve sprinkled with Thai Basil.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 565Total Fat: 40gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 110mgSodium: 532mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 43g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Tall close up image of meat taken from a Chinese braised ham hock on a black plate
Chinese Braised Ham Hock in Black Bean Sauce
Portrait overhead image of spicy venison meatballs served with basmati rice and coriander leaves
Venison Meatballs with Indian Flavours
Skip to Recipe