Thai Red Curry Coconut Sauce For Salmon Recipe

Elevate your weeknight salmon with this vibrant and flavorful Thai red curry coconut sauce! This quick and easy recipe transforms simple grilled salmon into a restaurant-worthy dish. Imagine tender, flaky salmon perfectly complemented by a creamy, subtly spicy sauce bursting with aromatic coconut milk and fragrant basil. Get ready to impress yourself and your guests with this incredibly delicious and surprisingly simple recipe.

Prep Time 5 mins
Cook Time 10 mins
Calories 130.2 kcal
Protein 2g
Rating 4.0 (8 Reviews)
Thai Red Curry Coconut Sauce For Salmon 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thai Red Curry Coconut Sauce For Salmon

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How to Make Thai Red Curry Coconut Sauce For Salmon

  1. In a small saucepan, combine 1 tablespoon red curry paste, 1 (13.5 ounce) can full-fat coconut milk, 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1 tablespoon lime juice. Bring to a simmer over medium heat.
  2. Reduce heat to low and simmer for 5 minutes, stirring occasionally, allowing the flavors to meld.
  3. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of water until smooth to create a slurry.
  4. Add the cornstarch slurry to the simmering sauce and stir continuously until the sauce thickens and becomes glossy (about 1-2 minutes).
  5. Remove from heat. Gently roll 1/4 cup fresh basil leaves into small cigars, then thinly slice them crosswise into ribbons. Stir into the sauce.
  6. While the sauce simmers, prepare your salmon: Rub a 1-pound salmon fillet with 1 tablespoon olive oil, salt, and pepper. Grill or broil until cooked through (about 4-6 minutes per side).
  7. Serve the luscious Thai red curry sauce immediately over the grilled salmon. Garnish with extra basil ribbons, if desired. Serve with jasmine or basmati rice for a complete meal.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

13g

Fat

53g

Carbs

2g