Go Back
+ servings
thai red curry with salmon
Print Recipe
4.41 from 5 votes

Thai Red Curry with Salmon

This is an easy and healthy Thai red curry recipe with salmon.
Prep Time30 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Thai
Keyword: salmon curry, thai red curry
Servings: 4 people
Calories: 502kcal
Author: Becca Du


Thai Red Curry

  • 1/4 yellow onion
  • red curry paste (see recipe below)
  • 1 can coconut milk 13.5 oz
  • 1/2 lb salmon cut into 2 inch pieces
  • 4 mushrooms thinly sliced
  • 1 red bell pepper thinly sliced
  • 4 Thai eggplants cut into chunks
  • 1 tsp salt
  • 1 tbsp coconut sugar
  • 2 tbsp fish sauce
  • 6 Thai basil leaves
  • Cilantro and mint for garnish

Red Curry Paste


  • Make the red curry paste. Combine all the ingredients for the red curry paste into a blender and blend until everything is broken down. It should look almost like an orange smoothie. Set aside.
  • Bring 6 cups of water to a boil in a soup pot. Once boiling, dump in the salmon, mushrooms, red bell peppers, and Thai eggplant and cook for 10 seconds. Boiling the salmon and vegetables will produce a cleaner flavor in the finished curry. Take everything out and set aside.
  • Add a tablespoon of oil to a large pan. Add in the onions and cook for about a minute.
  • Add in the red curry paste and coconut milk. Reduce the liquid for 3-5 minutes until it starts boiling.
  • Add in the salmon and cook for 2-3 minutes.
  • Add in the mushrooms, red bell peppers, eggplant, salt, coconut sugar, and fish sauce. Stir and cook for another 2-3 minutes until the salmon is cooked through.
  • Lastly, add in the Thai basil leaves and stir. Turn off the heat.
  • Serve over a bed of rice with cilantro and mint for garnish.


Calories: 502kcal | Carbohydrates: 43g | Protein: 20g | Fat: 32g | Saturated Fat: 24g | Cholesterol: 31mg | Sodium: 2290mg | Potassium: 1860mg | Fiber: 16g | Sugar: 23g | Vitamin A: 2171IU | Vitamin C: 89mg | Calcium: 77mg | Iron: 6mg