Red curry salmon

Red curry salmon


Serves 4


  • 2 tsp Thai red curry paste
  • 1 x 400ml tin coconut milk
  • 1 1/2 cups (375ml) fish stock
  • 3 strips lemon peel
  • 4 x 125g salmon fillets
  • 1 tbsp lemon juice
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1/4 cup chopped coriander, to serve


In a medium non-stick saucepan, cook curry paste for 1 minute over medium heat. Add coconut milk, stock and lemon peel. Combine well and simmer for 5 minutes.

Add salmon fillets and simmer for another 5 minutes or until cooked, turning carefully halfway through. Remove salmon and set aside.

Add lemon juice, sugar and fish sauce and simmer for a further 5 minutes or until sauce has reduced and thickened. Taste for seasoning and adjust as required.

Serve salmon fillets with red curry sauce, steamed green vegetables, jasmine rice and fresh coriander.

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Serving Suggestions


  • Skinless salmon fillets work best in this recipe.
  • You could replace fish stock with vegetable or chicken stock if you prefer.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

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