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Recipe details
Thai salmon curry
A one-pot Thai curry with Atlantic salmon, sweet potato, and red pepper in a fragrant coconut sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 78 kcal/100 g · ≈ 211 kcal/serving
35 minMediumThai
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
salmon atlantic salmon fillet iced150 g
Full-fat coconut milk120 ml
Small sweet potato, peeled and cubed150 g
Red bell pepper, sliced75 g
Yellow onion, diced40 g
Red curry paste15 g
Lime, juiced1 pcs
Canola oil5 ml
Salt1.5 g
Cookware and utensils
Cutting board
Chef’s knife
Measuring spoons
Medium saucepan with lid
Wooden spoon
Instant-read thermometer
Directions
01
Thaw the salmon in the refrigerator until pliable
Products
salmon atlantic salmon fillet iced — 150 g
Action
Thaw and pat dry
Time
10 min
Temperature
Refrigerated, 40°F / 4°C or below
02
pat it dry
Products
salmon atlantic salmon fillet iced — 150 g
Action
Thaw and pat dry
Time
10 min
Temperature
Refrigerated, 40°F / 4°C or below
03
Heat the canola oil in the saucepan over medium heat.
Products
Canola oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium heat
04
Cook the onion and red bell pepper until the onion softens.
Products
Yellow onion, diced — 40 g; Red bell pepper, sliced — 75 g
Action
Sauté
Time
4 min
Temperature
Medium heat
05
Stir the red curry paste into the vegetables.
Products
Red curry paste — 15 g
Action
Stir
Time
1 min
Temperature
Medium heat
06
Add the coconut milk, sweet potato, and salt to the saucepan.
Products
Full-fat coconut milk — 120 ml; Small sweet potato, peeled and cubed — 150 g; Salt — 1.5 g
Action
Add
Time
1 min
Temperature
Medium heat
07
Cover and simmer the curry until the sweet potato is almost tender.
Products
Full-fat coconut milk — 120 ml; Small sweet potato, peeled and cubed — 150 g
Action
Simmer
Time
10 min
Temperature
Gentle simmer, about 185°F / 85°C
08
Place the salmon in the curry and cover the saucepan.
Products
salmon atlantic salmon fillet iced — 150 g
Action
Place
Time
1 min
Temperature
Gentle simmer
09
Simmer the covered curry until the salmon reaches 145°F / 63°C at its thickest point.
Products
salmon atlantic salmon fillet iced — 150 g
Action
Cook safely
Time
8 min
Temperature
145°F / 63°C internal temperature
10
Stir the lime juice into the sauce.
Products
Lime, juiced — 1 pcs
Action
Stir
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available