Red Thai salmon curry on a pan


  • 1 lb salmon fillet, cut into bite-sized pieces
  • 1 tbsp red curry paste
  • 1 can (14 oz) coconut milk
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 1 tbsp olive oil
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice (for serving)



  1. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers and cook until softened, about 5 minutes.

  2. Add the red curry paste to the skillet and stir until fragrant, about 1 minute.

  3. Pour in the coconut milk and stir until the curry paste is fully incorporated. Bring the mixture to a simmer.

  4. Add the salmon pieces to the skillet and gently stir to coat with the curry sauce. Let the salmon cook for about 5-7 minutes, until it’s fully cooked through.

  5. Add the fish sauce, brown sugar, lime juice, salt, and pepper to the skillet. Stir everything together and let the mixture simmer for another 5 minutes.

  6. Taste the curry and adjust the seasoning as needed.

  7. Serve the creamy red Thai salmon curry over a bed of rice and garnish with fresh cilantro. Enjoy!

Bon appetit!

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