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Red Curry Salmon and Vegetables
4.4 from 75 votes

Red Curry Salmon and Vegetables

Red Curry Salmon and Vegetables features salmon simmered in a fragrant coconut milk base with red curry paste, fresh garlic, ginger, and an assortment of vegetables like carrots, red bell pepper, and broccoli. The dish offers a balance of creamy, spicy, and tangy flavors with fresh basil finishing it. The combination of tender salmon cubes and crisp-tender vegetables creates a hearty yet light curry suitable for serving with steamed rice or cauliflower rice.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 3 to 4 Servings
Calories: 663 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 2 (14-oz) cans coconut milk divided, full-fat
  • 4 cloves garlic minced
  • 1 Tbsp ginger peeled and grated, fresh
  • 2 large carrot peeled and chopped
  • 1 red bell pepper cored and cut into matchsticks
  • 1 large broccoli crown chopped into florets
  • 3 Tbsp red curry paste *
  • 1 Tbsp fish sauce optional
  • 1 to 2 Tbsp lime juice fresh
  • 1 (.75 to 1 pound) salmon filet chopped into cubes
  • 5 to 8 basil chopped, fresh leaves

Instructions

    Cup of Yum
  1. Heat ¼ cup of coconut milk in a Dutch oven or thick-bottomed pot over medium heat and add the garlic and ginger. Sauté, stirring frequently, until very fragrant, about 3 minutes.
  2. Add the carrots, bell pepper, broccoli, remaining coconut milk, red curry paste, and fish sauce. Stir well to combine. Cover and bring to a full boil. Reduce heat to a gentle bubble, and continue cooking, covered, about 5 minutes.
  3. Trim the salmon skin off the salmon filet using a sharp knife, and chop salmon flesh into bite-sized cubes.
  4. Add the chopped salmon to the pot with the curry and stir well. Cover and continue cooking for 10 minutes.
  5. Remove cover and increase the heat to a full (but controlled) boil. Cook, stirring occasionally, until curry has thickened, about another 5 to 10 minutes. Note: If you prefer a thinner curry sauce, add 1/3 to ½ cup of chicken broth (or any broth or stock).
  6. Serve the red curry salmon with chopped fresh basil and your choice of steamed rice or cauliflower rice.

Notes

  • Red curry paste can be replaced with green, yellow, or Panang curry paste to vary flavor.
  • Adding chicken or vegetable broth helps adjust the curry’s consistency if a thinner sauce is preferred.

Nutrition Information

Serving 1of 4 Calories 663kcal (33%) Carbohydrates 18g (6%) Protein 31g (62%) Fat 48g (74%) Fiber 4g (16%) Sugar 10g (20%)

Nutrition Facts

Serving: 3 to 4 Servings

Amount Per Serving

Calories 663

% Daily Value*

Serving 1of 4
Calories 663kcal 33%
Carbohydrates 18g 6%
Protein 31g 62%
Fat 48g 74%
Fiber 4g 16%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.