Crispy salmon red curry

Crispy Salmon Red Curry combines seared salmon with rich Thai red curry and creamy coconut milk, topped with fresh lime and chili. This dish balances crunch, spice, and creaminess for a delicious meal.

18 Feb 2026
Cook time 20 min
Prep time 10 min

Ingredients:

2 tbsp olive oil
1.50 lb salmon
1 onion
1/3 cup curry paste
1 tsp fish sauce
1 lime
2 cups coconut milk
1/4 cup scallions
2 red hot chili peppers

Crispy Salmon Red Curry is a delightful fusion dish combining the rich flavors of a classic Thai red curry with the delicious crunch of perfectly seared salmon. This recipe is not only a feast for the taste buds but also packed with nutrients, making it a healthy choice for any meal. Follow these steps to create a mouthwatering dish that is sure to impress your family and friends.

Instructions:

1. Prepare the Salmon:
- Pat the salmon fillets dry with paper towels. This helps in getting a crispy skin.
- Season both sides of the salmon with salt and pepper.

2. Cook the Salmon:
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
- Once the oil is hot, add the salmon fillets skin-side down.
- Cook for about 4-5 minutes, or until the skin is crispy and golden brown.
- Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon is just cooked through.
- Remove the salmon from the skillet and set aside.

3. Prepare the Curry Base:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the diced onion and sauté for about 3-4 minutes, or until translucent and fragrant.
- Stir in the red curry paste and cook for another 2 minutes, allowing the flavors to meld.

4. Add the Liquids:
- Pour in the coconut milk, stirring to combine with the curry paste.
- Add the fish sauce and bring the mixture to a gentle simmer.

5. Season and Spice:
- Squeeze the juice of one lime into the curry, stirring well.
- Taste the curry and adjust seasoning if necessary (more fish sauce for saltiness, more lime juice for acidity).

6. Combine and Cook:
- Add the thinly sliced red hot chili peppers into the skillet, stirring to distribute evenly.
- Return the cooked salmon fillets to the skillet, nestling them into the curry base.
- Spoon some of the curry sauce over the salmon to coat.

7. Simmer:
- Let the salmon and curry simmer together for another 5 minutes, allowing the flavors to meld and the salmon to absorb some of the curry flavors.

8. Garnish and Serve:
- Sprinkle the chopped scallions over the top just before serving.
- Serve hot, ideally with steamed rice or noodles and additional lime wedges on the side for extra zest.

Your Crispy Salmon Red Curry is now ready to be served! The combination of the crispy salmon and the flavorful curry offers a delightful culinary experience. Serve it hot with a side of jasmine rice or your favorite noodles for a complete meal. Enjoy the harmony of flavors and textures in each bite!

Crispy salmon red curry FAQ:

What is the best way to store leftovers from Crispy Salmon Red Curry?

Leftover Crispy Salmon Red Curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent the salmon from becoming dry.

How can I adjust the spiciness of this dish?

To adjust the spiciness, reduce the amount of red hot chili peppers used. If you want to increase heat, you can add more chili peppers or a dash of hot sauce when cooking.

What type of fish sauce should I use for this recipe?

Use a standard Thai fish sauce for authentic flavor. If you're allergic to fish, you can substitute with soy sauce or a vegan fish sauce alternative.

Can I substitute the salmon with another type of fish?

Yes, you can substitute salmon with other firm fish like cod or halibut. Cooking times may vary slightly, so monitor doneness closely.

What size skillet is best for cooking this recipe?

A large non-stick skillet (10-12 inches) works best for this recipe, allowing enough space for cooking the salmon fillets without overcrowding.

Cooking Tips:

- Pat the salmon dry with a paper towel before cooking to ensure it gets a nice, crispy sear.

- For a milder curry, you can reduce the amount of red curry paste or use a milder variety.

- To enhance the overall flavor, marinate the salmon in a bit of lime juice and salt for 15-20 minutes before cooking.

- If you prefer a thicker curry, you can simmer the sauce a bit longer to reduce and intensify the flavors.

- Feel free to add your favorite vegetables, such as bell peppers, snap peas, or bamboo shoots, for additional texture and nutrition.

Nutrition Facts

4 Servings
Calories 510kcal
Protein 40g
Carbohydrates 14g
Fiber 4.22g
Sugar 8g
Fat 40g

Crispy salmon red curry