Thai-Inspired Salmon Curry


  • Salmon fillets
  • Cooking oil for searing
  • 1 finely chopped shallot
  • 3-4 minced garlic cloves
  • 1 tsp grated ginger
  • 1 can full-fat coconut milk
  • 4 tbsp Thai red curry paste (Maesri brand recommended)
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1 cup vegetable broth or water
  • Juice of half a lime, plus extra wedges for serving
  • A handful of fresh cilantro, chopped
  • Salt and white pepper, to taste
  • Assorted vegetables: green beans, red bell pepper, bamboo shoots, broccoli, and mushrooms

Cooking Method:

  1. Start by heating oil in a pan. Season the salmon and sear until it’s about 75% done; then set aside.
  2. Wipe the pan with a paper towel and sauté shallots until translucent.
  3. Stir in garlic and ginger, then add the red curry paste and sauté until aromatic.
  4. Pour in the coconut milk, bring to a simmer, and then incorporate the fish sauce, brown sugar, and broth or water.
  5. Add the vegetables to the sauce and let them soften slightly.
  6. Return the salmon to the pan, nestling it into the curry. Baste the salmon with the sauce and then turn off the heat.
  7. Finish with a squeeze of fresh lime juice and a scattering of chopped cilantro.

Serving Suggestion:

  • Serve this fragrant curry over steamed jasmine rice or delicate vermicelli noodles for a fulfilling meal.

Chef’s Note:

  • The choice of red curry paste can make a significant difference. If available, opt for a traditional Thai brand like Maesri for authentic flavor.
  • Adjust the level of heat with the amount of curry paste to suit your taste, and feel free to use your favorite mix of vegetables.

This recipe brings a piece of Thailand into your kitchen, capturing the essence of its fragrant, spicy, and flavor-packed cuisine. Enjoy your culinary journey!

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