I’m on a salmon kick right now.
Something about those bright orange fillets calls to me—maybe it’s the delicate texture, maybe it’s the healthy fats. Whatever it is, the craving is real.
But today, I didn’t want to make any old grilled salmon. I wanted something bold that packs a punch of flavor—curry! But I had just made Butter Chicken, so Indian curry was out.
Instead, I was in the mood for something more vibrant—something with fresh chilies, lemongrass, and a hint of lime, like a Thai curry.
So, I reached out to Gippity with a simple request:
The Prompt
I want to make a flavor-packed, kick-ass Thai Salmon Curry we can serve as a bowl over rice.
Gippity Kitchen Says:
This recipe draws inspiration from vibrant, aromatic, Thai-style curries while staying simple enough for a quick weeknight dinner. The process begins with marinating fresh salmon chunks in a savory mix of soy sauce, fish sauce, lime juice, brown sugar, and turmeric. This step infuses the fish with a balance of tangy, sweet, and umami notes, ensuring the salmon bursts with flavor from the first bite.
The heart of this dish is the homemade curry paste, a blend of bold, fresh ingredients like red chilies, lemongrass, garlic, ginger, and lime zest. Warm spices like turmeric and cumin further deepen these elements. The paste is quick to make, but its flavor complexity rivals a slow-simmered curry.
Once the salmon is seared to golden perfection, the curry comes to life with coconut milk, broth, and vibrant vegetables like bell peppers and cherry tomatoes. A touch of fish sauce, lime juice, and brown sugar balances the creamy richness with a tangy-sweet lift. Kaffir lime leaves, if available, add a distinct citrusy fragrance that ties everything together beautifully.
To serve, ladle the curry over fluffy, fragrant jasmine rice. For an herbaceous pop, generously garnish with fresh cilantro and Thai basil, and remember to squeeze a lime to brighten the dish even further.
While the recipe is relatively quick, it delivers depth and layers of flavor that taste like they’ve been simmering for hours, making it an excellent choice for impressing family or guests with minimal effort.
Thai Salmon Curry Bowl
A flavor-packed salmon curry infused with fresh chilies, lemongrass, and warming spices, simmered in coconut milk and served over fluffy jasmine rice. This dish combines bright, tangy, and savory flavors for a quick yet satisfying meal.
Ingredients
For the marinade:
- 4 salmon fillets, skinless, cut into large bite-sized chunks
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 tsp ground turmeric
For the curry paste:
- 4 cloves garlic, peeled
- 2-inch piece of ginger, peeled and chopped
- 3 fresh red chilies, deseeded (adjust to taste)
- 1 lemongrass stalk, chopped
- Zest of 1 lime
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tbsp vegetable oil
For the curry:
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (400 ml) coconut milk
- 1 cup chicken or vegetable broth
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 cup cherry tomatoes, halved
- 1 kaffir lime leaf (optional, for extra citrusy flavor)
- Fresh cilantro, chopped (for garnish)
- Fresh Thai basil, chopped (for garnish)
- Cooked jasmine rice, for serving
- Lime wedges, for serving
Instructions
-
Marinate the salmon:
- Mix soy sauce, fish sauce, lime juice, brown sugar, and ground turmeric in a bowl.
- Add the salmon chunks to the marinade and toss to coat.
- Cover and let marinate in the refrigerator for at least 30 minutes.
-
Prepare the curry paste:
- In a food processor, blend garlic, ginger, red chilies, lemongrass, lime zest, fish sauce, soy sauce, brown sugar, turmeric, and cumin until smooth. Add a bit of water if necessary to help it blend.
-
Cook the salmon:
- Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat.
- Remove the salmon chunks from the marinade, letting any excess drip off.
- Sear the salmon chunks for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
-
Make the curry:
- Add another 2 tbsp of vegetable oil if needed in the same skillet.
- Add the sliced onion and cook until translucent, about 3-4 minutes.
- Add the red and yellow bell peppers, cooking for another 3-4 minutes until softened.
- Stir in the prepared curry paste and cook for 1-2 minutes until fragrant.
-
Combine and simmer:
- Pour in the coconut milk and chicken or vegetable broth, stirring to combine.
- Add the fish sauce, lime juice, and brown sugar.
- Add the kaffir lime leaf (if using).
- Bring to a simmer and cook for about 5 minutes to allow the flavors to meld.
-
Finish the dish:
- Add the cherry tomatoes and cook for another 2 minutes.
- Return the seared salmon chunks to the skillet, spooning some of the sauce over them.
- Simmer gently for another 5-7 minutes until the salmon is cooked.
-
Serve:
- Garnish with fresh cilantro and Thai basil.
- Serve the curry over cooked jasmine rice with lime wedges on the side.
Tips for a Flawless Thai Salmon Curry
- Adjust Heat: Control the spiciness by adjusting the amount of red chili to your preference.
- Add Layers of Flavor: A teaspoon of shrimp paste can elevate the depth of flavor in the curry paste.
- Extra Greens: Stir a handful of fresh spinach or bok choy into the curry near the end for extra nutrients.
This curry is a beautiful balance of creamy coconut, zingy lime, and gentle heat from the chilies. Enjoy the aromas that fill your kitchen, and prepare to impress anyone lucky enough to get a taste.
The Verdict
I have to hand it to Gippity—this curry is definitely solid. The homemade curry paste brings real depth, and the salmon chunks stay tender in that creamy sauce. The flavors aren’t just background noise; they hit you in all the right places.
Now, is it the most earth-shattering salmon recipe I’ve ever tried? Maybe not. But it absolutely earns its place in my top dinner rotations. The fact that it comes together so quickly makes it an easy recommendation.
My advice? Have some lime wedges on hand for that extra pop of freshness, throw some edible flowers on the plate if you want to get fancy, and make a little extra for tomorrow’s lunch.
