Flaky salmon cooked in a rich red curry sauce is a delicious dish, packed with flavor and nutrients. Thai cuisine is always filled with so many different and complex flavors that you can’t get enough.

Mixing in some shredded vegetables makes the salmon curry the perfect healthy dinner. Add all the veggies you want to make this salmon red curry recipe your way. Pour it over a bowl of rice, which will soak up all the yummy and flavorful curry flavors.

You can enjoy this delicious salmon recipe the next day, but you can also shred the fish over a salad.

How do you make a healthy and warming red salmon curry?

Salmon curry sauce

Divide the salmon into individual fillets and pat dry. That way they get nice and crispy. Add a little salt and pepper to each side of the salmon fillets.

Place a pan over medium heat and melt some butter and oil. Chop or slice your vegetables of choice into small pieces for faster cooking. When the pan is hot, place the salmon skin side down in the pan. Let it cook for 5 minutes and then turn it over for 3 minutes.

Remove the salmon from the pan and remove some oil from the pan. Throw in the onions and fry until light brown. Add the curry paste and garlic and cook for a minute or until fragrant.

Pour the coconut milk, fish sauce, sugar and vegetables into the pan. Heat the pan until the mixture is boiling or bubbling, and let it cook for 5 minutes. You can cook it longer if you want the vegetables to be softer.

Squeeze in some lime juice and return the fish to the pan. Give the curry a taste and add more spices if necessary. Wait until the fish is completely cooked and add a little coriander.

Serve your salmon curry on a bed of fresh rice and you’re done!

Preparation time 15 minutes

Cooking time 20 minutes

Total time 35 minutes


1 lb salmon (4 fillets) Salt and ground black pepper to taste 1 tbsp oil 1 tbsp salted butter 1/2 onion 2 cloves garlic (feel free to use more) 2 tbsp Thai red curry paste 1/2 c grated or diced carrots 1 c chopped broccolini 1/2 tsp fish sauce (optional) 1/2 tsp fish sauce (optional) 1 can full-fat coconut milk (13.5 oz.) 1 can full-fat coconut milk (13.5 oz.) 1/2 tsp. sugar 1/2 tsp sugar 1 lime 1 lime Fresh coriander to taste Fresh coriander to taste


Cut the salmon into 4 fillets. Dry them with kitchen paper and sprinkle with salt and pepper. Melt oil and butter in a pan over medium heat. While the pan is heating, dice or shred your veggies of choice. Place the salmon skin side down in the pan. Cook for 5 minutes, turn to cook for 3 minutes. Remove the fish and leave it on a plate while you prepare the curry. Take some of the oil from the pan, but leave about a tablespoon of oil. Fry the onions in the remaining oil until light brown. Add the Thai red curry paste and garlic. Let it cook for a minute. Pour in the coconut milk, fish sauce, sugar and diced vegetables. Heat it until the sauce is bubbling and let it cook for 5 minutes. Return the fish to the sauce and squeeze some fresh lime juice over it. Let it cook until the fish is fully cooked. Throw in some fresh cilantro and you’re good to go.

Nutritional information:



Serving Size:


Amount Per Serving: Calories: 533 Total Fat: 42 g Saturated Fat: 24 g Trans Fat: 0 g Unsaturated Fat: 15 g Cholesterol: 79 mg Sodium: 517 mg Carbohydrates: 14 g Fiber: 3 g Sugar: 3 g Protein: 29 g


This savory salmon-coconut curry is a Thai-inspired comfort food simmered in a rich creamy broth. The pan seared salmon is so tender and pairs perfectly with a side of jasmine rice.

This post Salmon in a Thai-Inspired Rich Red Coconut-Curry Sauce was original published at “https://www.fitwirr.com/nutrition/salmon-curry/”


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