Thai Red Curry Salmon with Kaffir Lime
Creamy Thai red curry with tender salmon fillet cooked in coconut milk, fish sauce, and sugar. Aromatics from kaffir lime leaves and fresh red chilli add brightness. Quick weeknight dish requiring minimal prep, finished with fresh garnish.
Ingredients
Instructions
- 1
Heat coconut milk over low heat.
- 2
Add red curry paste and stir-fry until fragrant.
- 3
Mix remaining coconut milk with water.
- 4
Turn heat to high and slowly add milk mixture to curry.
- 5
Add fish sauce and sugar.
- 6
Bring to the boil.
- 7
Add salmon pieces one at a time until cooked through.
- 8
Garnish with kaffir lime leaves and red chilli.
- 9
Remove from heat.
Good to Know
Refrigerate up to 3 days in airtight container. Curry flavors deepen overnight.
Prepare curry base up to 1 day ahead without salmon. Add fish on serving day.
Over jasmine rice or rice noodles with lime wedges.
Common Mistakes
Add salmon all at once to avoid overcooking; add piece by piece to control doneness.
Do not skip low heat initial step; high heat from start burns curry paste.
Substitutions
less aromatic