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Salmon curry in a white bowl with a coconut sauce and vegetables garnished with fresh cilantro.
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5 from 9 votes

Thai Red Curry Salmon

Thai Red Curry Salmon is a super easy one pot less than 30-minute low carb recipe with delicious salmon, shrimp, vegetables in a creamy coconut Thai spiced broth.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Mains
Cuisine: Thai
Servings: 4
Calories: 364kcal
Author: HWC Magazine


  • 1 tablespoon coconut oil or oil of choice
  • 4 fillets salmon skin removed and remove any bones
  • salt and pepper to taste
  • 1 inch ginger knob fresh peeled and grated
  • 2 tablespoon red curry paste
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 cup baby bok choy or vegetable of choice
  • 14 oz coconut milk
  • 2 tablespoon fish sauce gluten-free
  • 1.5 tablespoon brown sugar or sugar alternative of choice (we used a brown sugar stevia alternative- if using stevia based use 0.75 tablespoons)
  • 2 tablespoon lime juice
  • 1 tablespoon lime zest
  • fresh chilis garnish - optional
  • cilantro (coriander) garnish - optional


  • Prepare all ingredients mise en place (chopped and ready togo) as this cooking procedure is going to go quickly.
  • If your salmon has the skin on it remove it.  Find the sharpest knife you have in your house and hon it. Lay your salmon skin side down on a cutting board. Grab the end of the skin. Hold down firmly and you run your knife along the edge, pressing down to the skin.
  • Salt and pepper your salmon on both sides. Add coconut oil to a frying pan or oil of choice.
  • Sear the salmon on both sides for about 3 minutes. Remove from pan.
  • Add your ginger, garlic, red curry paste and onions to the pan and cook for a minute or two until aromatic.
  • Add your green and red bell pepper and bok choy to the pan.Stir to incorporate. Next, shake up your coconut milk well and add to the pan.Turn up your heat and allow the steam to escape and your sauce to reduces lightly and your coconut milk will start to get to the cracking stage. Then add your sugar alternative of choice, lime juice, lemon zest and stir. Add your salmon back to the pan for another 1-2 minutes of just until it flakes easily with a fork.
  • Garnish with red chilis and cilantro as desired. Serve Thai Red Curry Salmon on its own or with a side of cauliflower rice for a lower carb dinner or on top of rice noodles or rice if you are not watching the carbs. We like to serve with an extra lime wedges on the side. Enjoy!



Secrets to making a thick luxurious Thai Curry
  1. Choose a quality brand coconut milk.
  2. Shake the can of coconut briskly before adding to your red curry paste and aromatics.
  3. Allow the curry to come to the crack stage before adding the rest of your ingredients.
  4. Do not add frozen or wet soggy vegetables or other ingredients to your curry.
  5. Quality Coconut Milk: Full stop if you buy the off brand cheap coconut milk, your curry will not turn out correctly. You see those off brands in order to save money add other ingredients into the milk to help thicken it artificially and it ends up being an odd weird texture.
  6. Shake up your Coconut Milk: Give your coconut milk a good hard shake before adding it to your pan. This helps mix the fats with the liquids and gives it a head start.
  7. Crack Stage of Curry: Once you add the coconut milk to the pan, get stirring and keep your heat up. You need to see bubbles and be on a medium high heat. Your Thai Red curry must get what we call the crack stage before adding the rest of ingredients back into the pan. The crack stage of curry happens when you simmer the coconut milk and curry paste until the oil separates out. This might take about 7 to 10 minutes. By this time much of the liquid is evaporated out and it leaves you with a thicker and more delicious curry. Our Indonesian Slow Cooker Beef Rendang is a great example showing the effects of allowing your coconut milk to crack and allowing the oils to extract from the liquids. This is a dry curry, but the concept is very similar. If you use a light coconut milk or a cheap coconut milk with additives, you might not ever get to the cracked stage.
  8. Don’t add Frozen Vegetables directly into your Curry: A common problem people experience is having a liquid curry is because they add frozen vegetables directly into your curry sauce. The moisture from those vegetables has to go somewhere. Our suggestion is if you must use frozen vegetables, fry them up in a separate pan first to let the moisture escape before adding to your curry sauce.



Serving: 1g | Calories: 364kcal | Carbohydrates: 11g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 870mg | Potassium: 974mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3742IU | Vitamin C: 91mg | Calcium: 92mg | Iron: 2mg