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.
This features all of the hot, sour, sweet and salty flavours closely associated with Thai food and salmon it 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.
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!
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.
I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Wok, I use a large carbon steel wok.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Prep bowls.
- Fish slice.
- Serving spoons.
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!
- 250g (9oz) Skinless Salmon Fillets
- 250ml (1 Cup) Coconut Cream
- 175ml (¾ Cup) Fish Stock
- 3 Tbsp Thai Red Curry Paste
- 1 (35g) Shallot
- 20g (⅓ Cup) Thai Basil
- 4 Lime Leaves
- 1 Red Birds Eye Chilli
- 1-2 Tbsp Fish Sauce
- 1-1½ Tbsp Brown Sugar
- 1-2 Tbsp Lime Juice
- 75g (½-¾ Cup) Fine Beans
- 2 Tbsp Cooking Oil
- Cut the shallot in half lengthways then peel it and slice it into half moon shapes 1-2mm thick.
- 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 kaffir lime leaves and discard them, then finely shred the leaves.
- Heat a wok over high heat and when hot add the oil.
- Add the shallots, sliced chillies, lime leaves and Thai curry paste.
- Sit 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 crunch, if you want them softer add them with the fish.
- Serve garnished with the reserved small Thai basil leaves.
I also like to add a little coriander oil made with a neutral oil to the final presentation to add both colour and a light coriander flavour.
Amount Per Serving: Calories: 743Total Fat: 57gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 81mgSodium: 752mgCarbohydrates: 28gFiber: 3gSugar: 12gProtein: 35g
Calorific details are provided by a third-party application and are to be used as indicative figures only.