Red Curry Salmon is a quick and easy meal with big flavor that can be made in just 30 minutes. Oven-roasted chunks of salmon are combined with a delicious red curry-based sauce. Strips of shallot and peppers are added to make this a complete meal, although you can definitely enjoy it over rice or cauliflower rice to keep it low carb and keto friendly.
This post contains affiliate links. See our Disclosure Statement for more information.
Curries are one of my favorite types of recipes to make. Although most of my curry recipes are made with chicken, like my all-time favorite recipe for Vadouvan Curry Chicken. I also make Coconut Curry Shrimp regularly, and just recently added a Coconut Curry Beef recipe to the lineup.
But in all my curry-making years, I have never made a curry with any type of fish. Until now.
I’ve been pretty overloaded with salmon lately thanks to my membership to Sitka Salmon Shares. In August, September, and October, the shipments are pretty much all salmon (they send all types of different seafood throughout the year).
I had to create some new, but super flavorful recipes to use it all so that we didn’t get tired of eating salmon all of the time. This Red Curry Salmon, also known as Thai Coconut Curry Salmon, has it all! It’s easy, flavorful, and a meal the whole family can enjoy.
Why This Recipe Works
It only takes 30 minutes to make this healthy dinner recipe. While the salmon is roasting in the oven, the curry sauce and vegetables are cooked on the stovetop. Then, all that’s left to do is add the salmon to the sauce and veggies.
You can enjoy this mild, as the recipe is written, or spicy. While red curry paste is somewhat spicy, it’s mellowed out in this recipe by the addition of the coconut milk. If you prefer a spicer dish, simply throw in a minced spicy pepper, like a habanera or a jalapeno, to add some heat.
This is a very adaptable recipe. It can easily be enjoyed even if you are on a low carb, keto, and/or gluten free diet with only minor changes, if any.
As written, there are only 11 net carbs per serving, but that number is reduced to 8 net carbs per serving if you replace the brown sugar. See the recipe card notes at the bottom of this post for more information.
How To Make Red Curry Salmon
Ingredients
- Choose high quality, wild caught salmon for the best flavor. For this recipe I use coho salmon.
- Use full fat coconut milk for the best coconut flavor. Reduced fat coconut milk just doesn’t lend as much coconut flavor to recipes like this.
- If you need to, you can use a brown sugar substitute in place of the brown sugar. I use Swerve.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
There is a little bit of slicing and mincing prep work for this recipe. You’ll need to slice the shallots and peppers and mince the garlic and ginger, if you aren’t using pre-minced options.
Create!
This recipe comes together in a just a few simple steps.
- Bake the salmon. This takes 12-15 minutes.
- While the salmon is baking, you’ll cook the vegetables and make the curry sauce. This will take about 17 minutes, most of it being simmering time.
- Add the salmon to the curry sauce.
Present!
You can enjoy this curry as is or serve it over traditional rice or cauliflower rice.
Tips and Techniques
- You can add a minced habanero or jalapeno pepper to make the dish spicier.
- Use a brown sugar substitute, like Swerve, to reduce the total carb count even more, if needed.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
Is Thai Red Curry Hot?
Thai red curry paste is considered to be of medium heat. Green curry paste is the spiciest and yellow curry is usually more mild.
What Can I Use Instead of Red Curry Paste?
You can substitute curry powder for curry paste. Replace 1 tablespoon of curry paste with 1 teaspoon of curry powder.
What Is The Best Kind Of Salmon To Eat?
Wild-caught Pacific salmon is considered the healthiest, best tasting salmon to eat.
More Salmon Recipes
Love this Red Curry Salmon recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Red Curry Salmon
Ingredients
Oven Roasted Salmon
- 1 pound salmon fillets
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Red Curry Sauce and Vegetables
- 1 tablespoon sesame oil
- 1 shallot (sliced)
- 3 sweet bell peppers (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons red curry paste
- 1 15 ounce can coconut milk (full fat)
- 1 tablespoon brown sugar (or brown sugar substitute)
- fresh basil and/or cilantro (garnish)
- lime wedges (for serving)
Instructions
Oven Roasted Salmon
- Preheat oven to 450°F. Brush salmon fillets with olive oil, place on a baking sheet (skin side down) and season with salt and pepper.
- Cook for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
Red Curry Sauce and Vegetables
- Heat sesame oil in a Dutch oven or deep skillet on medium. Add shallots and peppers. Cook 3-4 minutes or until just tender.
- Stir in the garlic and ginger and cook an additional minute.
- Stir in the red curry paste and cook an additional 1-2 minutes.
- Pour in the coconut milk and brown sugar. Simmer, uncovered, until somewhat thickened, about 10 minutes.
- Remove the salmon from the skin, if necessary, and break into chunks. Stir into the red curry sauce. Serve as is or over rice or cauliflower rice. Top with fresh basil and/or cilantro and a squeeze of fresh lime, if desired.
Notes
Tips and Techniques
- You can add a minced habanero or jalapeno pepper to make the dish spicier.
- Use a brown sugar substitute, like Swerve, to reduce the total carb count even more, if needed.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
