Recently, we decided to combine our love of curries with salmon.
In just thirty minutes, you can enjoy a delicious and satisfying 1-pan dinner. We’ll show you exactly how to do it!
The red curry is a Thai favorite made from a base of coconut milk and red curry paste. It can be served with vegetables, meat, or seafood. The paste is usually made with red chilies, garlic, lemongrass, and other herbs and spices, making it spicy, fragrant, and delicious!
This salmon curry is inspired by Thai food but uses salmon and lacinato Kale instead, which aren’t common in Thai cooking.
Salmon Red Curry Recipe
To give the salmon an extra flavor boost, marinate it briefly in a mixture consisting of coconut aminos, chili garlic sauce, and salt. This step can be skipped if you’re in a hurry!
The red curry paste and shallots are then added. This mixture is the basis of this recipe’s flavor.
Red bell peppers are sauteed briefly to allow them to soften and add a subtle sweetness.
The red curry sauce is then topped with coconut milk, which provides a creamy base. To finish the sauce, maple syrup, and coconut aminos are added for sweetness to bring out the umami flavors.
Add the marinated salmon and cook it through. The sockeye filets we used were wild-caught and tended to be thin (1 inch) but cooked in just 5 minutes.
- 2 4-6 oz. Salmon filets (wild-caught, skinless salmon whenever possible).
- Sea salt, one pinch
- 1 tsp Coconut aminos
- 1 tsp Chili garlic sauce (we like Huy Fong food brand)
- Add 1 Tbsp of avocado or coconut oil to the water (or add more as necessary as it evaporates).
- 13 cups thinly sliced shallot
- Fresh ginger minced to 1 Tbsp
- Reduce for less heat or increase for more warmth.
- Two cloves garlic, minced
- Red curry paste, 3 1/2 Tbsp
- Cut one medium red pepper into bite-sized pieces after removing the seeds.
- Sea salt is a healthy addition to any meal.
- One 14-oz can light coconut milk
- 1-2 tsp coconut aminos
- Maple syrup, 1-2 teaspoons
- 2 cups chopped kale ( optional )
FOR SERVING Optional
- Brown rice, cauliflower rice, or white rice
- Cilantro / Basil
- Lime wedges
- Prepare the salmon. The skin should be removed. It can be removed later if it is not removed. Add salt, chili garlic sauce, coconut aminos, and coconut aminos to the top of the chicken for a quick marinate. Set aside.
- Heat a large pot or skillet with a rimmed rim over medium heat. Add oil or water once the pan is hot. Add shallots, ginger, and serrano and cook for 3-4 min, stirring frequently. Add garlic, and continue to cook for another 1-2 minutes, stirring often. Lower the heat if you notice it is burning.
- Add red curry paste and stir frequently for 2 minutes (reduce heat if it is browning or burning). Add red bell pepper and a pinch of salt and sauté for 2 to 3 minutes. Stir in coconut milk. Bring to a simmer on medium heat. Cook for two minutes.
- Start with a small amount of maple syrup and coconut aminos, and increase it to your taste. Add more salt and maple syrup to your liking. You can also add coconut aminos if you want a deeper flavor or umami.
- Add the salmon once you’ve reached your desired taste (see below for a separate pan/crispier-skin option). Cover and cook for 5 minutes.
- Note: If the salmon is skin-on, place it skin-side down. Cover the pan and cook for about 2-3 minutes. Carefully flip it over, remove the skin, and finish cooking. Continue cooking if you are having trouble peeling off the skin. It should come off after it is cooked. Notes below will provide a third option for cooking.
- Add the kale to the pot in the last 1-2 minutes of cooking. Cover and cook until the kale is wilted. Serve with lime juice and fresh herbs, such as cilantro or as-is.
- Reheat leftovers on the stovetop or in the microwave. Salmon is not freezer-friendly (because it does not reheat well).