Thai Red Curry with Salmon and Vegetables

4.50 from 6 ratings

Thai Red Curry with Salmon and Vegetables

This recipe for homemade Thai red curry is made with salmon, plus a homemade curry paste and coconut milk base. Pair with steamed rice; ready in under 1 hour!

Prep Time30

Cook Time10

Course: Main Course

Cuisine: Thai

Diet: Gluten Free

Keyword: salmon curry, thai red curry

Servings: people

Calories: 502kcal

Author: Becca Du

Ingredients

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

2 cloves garlic
1 tsp red chili flakes
1 shallot
2 stalks lemongrass
1 ginger
1 red bell pepper
1 tbsp fish sauce
1 tsp salt
1 tsp pepper
2 tbsp vegetable oil

US Customary - Metric

Instructions

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.

Nutrition