Description
Quick Thai Salmon Red Curry
Dive into the vibrant flavors of Thailand with this Quick Thai Salmon Red Curry, inspired by the streets of Bangkok! Known as “Chu Chee Pla” in Thai, this dish gets its name from the sizzling sound of frying salmon. Ready in just 22 minutes, this heartwarming curry features salmon, kale, and creamy coconut milk infused with the bold essence of Thai red curry paste. It’s the perfect weeknight meal to spice up your dinner routine!
1 tbsp Thai red curry paste
1 can coconut milk (separated)
1/2 cup water
2–3 tsp fish sauce (to taste)
1–2 tsp brown sugar (to taste)
1.5 lbs salmon filets
2 cups fresh kale leaves
4 kaffir lime leaves, thinly sliced (optional)
1 Thai chile, thinly sliced (optional)
Directions:
1. Heat oil in a wok; fry curry paste and coconut cream until fragrant.
2. Add coconut milk, water, fish sauce, and sugar. Mix well.
3. Place salmon in a single layer, cook covered for 2–4 minutes.
4. Add kale and optional garnishes; cook until salmon is flaky.
5. Serve hot with jasmine rice.
Prep Time: 22 minutes
Kcal: ~300 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Begin by opening the can of coconut milk without shaking it. Scoop out the thick coconut cream that has risen to the top.
- Heat a tablespoon of neutral oil in a large wok or deep skillet over medium heat. Add the coconut cream and the Thai red curry paste. Fry for 2-3 minutes, stirring constantly, until the oil starts to separate and the paste is incredibly fragrant.
- Pour in the remaining coconut milk, water, fish sauce, and brown sugar. Stir well to combine and bring the sauce to a gentle simmer.
- Carefully place the salmon fillets into the simmering sauce in a single layer. Reduce heat to medium-low, cover the wok, and let the salmon poach for 2-4 minutes (depending on thickness).
- Uncover, add the fresh kale leaves and optional kaffir lime leaves. Spoon the sauce over the salmon. Cover again and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily and the kale has wilted.
- Remove from heat. Taste the sauce and adjust seasoning with more fish sauce or sugar if needed. Garnish with sliced Thai chile.
Serving Suggestions
This rich curry is best served over a bed of steamed jasmine rice to soak up the flavorful sauce. For a complete meal, add a side of quick-pickled vegetables (like cucumber, carrot, and shallot) to cut through the richness. A wedge of lime on the side allows guests to add a bright, acidic pop.
How-to Summary
In short, this 22-minute meal involves frying curry paste in coconut cream, simmering a sauce with coconut milk, poaching salmon in it, and finishing with kale. Serve immediately with rice.
Frequently Asked Questions
Can I use a different protein? Absolutely. Firm white fish like cod or halibut work well, as do shrimp or even chicken thighs (adjust cooking time accordingly).
What if I can’t find kaffir lime leaves? The zest of one regular lime is a good substitute for the unique citrus aroma.
Is there a substitute for fish sauce? For a vegetarian version, use soy sauce or tamari. For a pescatarian dish without fish sauce, use a pinch of salt.
How can I make it spicier or milder? Control the heat by adjusting the amount of red curry paste. Start with less and add more to taste. Remove the seeds from the Thai chile for less heat.
Can I make this ahead of time? The sauce base (steps 1-2) can be made ahead. However, for best texture, cook the salmon and kale just before serving.
Common Mistakes to Avoid
- Not frying the curry paste: Skipping the step of frying the paste in the coconut cream will result in a raw, bland flavor.
- Overcooking the salmon: Salmon cooks quickly. Poach it gently just until opaque and flaky to keep it moist.
- Using “light” coconut milk: Full-fat coconut milk provides the necessary creaminess and body for the sauce.
- Adding kale too early: Add the kale at the end so it wilts but retains some texture and vibrant color.
Conclusion
This Quick Thai Salmon Red Curry is a stunning, restaurant-quality dish that is deceptively simple to make at home. By mastering a few key techniques—like toasting the curry paste and gently poaching the salmon—you can bring the vibrant, aromatic flavors of Thailand to your weeknight table in under 30 minutes. It’s a flexible, flavorful recipe that is sure to become a new favorite.