This Thai red curry with salmon is one of those dishes I keep coming back to again and again. It’s quick to make on a busy weeknight, but tastes like you’ve spent hours in the kitchen. The creamy coconut milk combined with aromatic curry paste and juicy salmon is a flavor combo that just works.
The great thing about this dish is that it’s super flexible. Green beans and bell pepper add color and texture, but you can easily swap them out for other vegetables you have on hand. Broccoli, snow peas, or bamboo shoots work just as well. If you like Asian flavors, also check out my quick Asian fish soup or Thai stir-fry with pork and bell pepper for more great options.
I like to serve this curry with steamed jasmine rice that soaks up all that delicious sauce. A lime wedge on the side is a must – a bit of extra acidity elevates the flavors to new heights. After the first bite, you’ll understand why this has become a regular favorite at our house!
Ingredients
- 600 g salmon fillet, skinless
- 400 ml coconut milk
- 200 ml fish stock or water
- 3 tbsp red curry paste
- 300 g green beans
- 1 red bell pepper
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp cooking oil
- 3 kaffir lime leaves (or juice from 1 lime)
- 1 red chili, sliced
- 1 bunch Thai basil or regular basil
- Rice for serving
- Lime for serving
Instructions
Cut the salmon into large pieces about 4-5 cm. Salt lightly and set aside. Wash and trim the green beans, cut them in half lengthwise if they're long. Slice the bell pepper into thin strips.
Heat oil in a large pan or wok over medium heat. Add the curry paste and fry for 1-2 minutes until fragrant and the oil glistens. Now all the flavors come alive!
Pour in the coconut milk and fish stock, stir well to combine with the curry paste. Bring to a boil, reduce the heat and let it simmer for 5 minutes. Add fish sauce, sugar, and kaffir lime leaves. Taste and adjust – there should be a nice balance between sweet, salty, and tangy.
Add the green beans and bell pepper. Let it cook for 3-4 minutes until the vegetables start to soften but still have some bite.
Gently place the salmon pieces into the curry. Let them simmer for 3-4 minutes until the salmon is just cooked through – don't stir too much, the salmon should stay intact and look nice.
Remove from heat and stir in the chili and most of the basil. Save some basil for garnish. Taste and adjust with more fish sauce or lime if needed.
Serve with steamed jasmine rice, extra basil leaves on top, and lime wedges on the side. Trust me, this is one of my favorites when I want something that's both quick and tastes amazing! Perfect balance between creamy coconut, spicy curry, and succulent salmon.
Notes
Red curry paste can be bought ready-made in most stores, usually in the Asian section. Kaffir lime leaves give authentic flavor but can be replaced with a little lime juice. If you can't find Thai basil, regular basil works perfectly fine. Want it spicier? Increase the amount of curry paste or add more chili.
