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Thai red salmon and coconut curry

A quick and simple midweek meal, ready in less than 20 minutes. Packed with protein, flavour, textures and colour. Pan-fried salmon in a creamy, Thai red coconut sauce. Serve with basmati rice, Thai basil and naan bread.

Total time to make : 20 minutes Time to prep : 5 minutes

Time to cook : 15 minutes

Servings : 4


4 salmon fillets

4 tbsp olive oil

2 shallots, finely diced

4 tsp ginger, grated or finely diced

4 garlic cloves, minced

4 tbsp Thai red curry paste

1 tin (400ml) coconut milk*

1 tbsp brown sugar*

1 tbsp fish sauce

2 limes, juiced

Pinch salt

Thai basil (or regular), to garnish


  1. Pat dry salmon. Season with salt and pepper (upper). Heat a frying pan over a medium - high heat and add in 2 tbsp olive oil. Add in the salmon, skin side down and cook for 2 minutes until the skin is crispy. Flip over and cook for 1 minute to seal the top. Remove from the pan and set to one side.

  2. In the same frying pan, add 2 tbsp olive oil over a medium - high heat. Add in the shallot and cook 2 minutes until soft and golden. Add in the ginger and garlic, cook for a further 1 minute. Add in the Thai red curry paste, mixing everything together.

  3. Pour in the coconut milk and add in the brown sugar and fish sauce. Summer for 3 minutes until it starts to thicken. Taste to season (add more salt/sugar if necessary).

  4. Add the salmon fillets back in, covering in the sauce, add in a small handful of torn Thai basil leaves and the juice of 2 limes. Simmer for 4 - 5 minutes over a medium heat until the salmon is cooked through.

  5. Serve with basmati rice and steamed greens or naan bread.

Nutritional Information

(per serve)

458 calories

32g protein, 12g carbs, 32g fat

Good to know:

  • Gluten-free.

  • You can use light or full-fat coconut milk.

  • You can also use regular white sugar, coconut sugar or honey/maple syrup.

  • Store any leftover curry in an airtight container in the fridge for up to 3 days. Re-heat over a low heat until warmed through.


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