Wild Salmon Curry

  • From Thai Cooks

    We prepared this and a few variations this summer at fish camp and everyone loved it. It can be done with green curry just as easily. We prefer coconut milk to anything else for that rich flavor. Although this recipe is perfect with all the Thai ingredients, it can be done with more conventional veggies too, just so long as you have the three core ingredients: wild salmon, curry paste and coconut milk. I find that some chopped up basil tastes amazing on almost any curry. Also, we usually cut the salmon up into 1 inch cubes as apposed to serving it in one large piece as this recipe calls for.

    Prep Time

    30  minutes




    • 2 6-8 oz pieces pcs wild Alaskan salmon
    • 2 tbsp Red or green curry paste
    • 1 cup  soymilk/coconut milk
    • 2 tbsp olive oil
    • 4 Thai eggplants
    • 1/2 cup red peppers
    • 1/2 orange peppers
    • 2 tbsp fish sauce
    • 1 tbsp brown sugar


    1. Heat fry pan over medium-high  heat. Saute red curry paste, then add coconut milk and saute together until smell is fragrant.
    2. Add krachai, kaffir lime leaves, bell pepers and saute together.
    3. Reduce heat to medium, then add salmon in to the pan then close the lid to poach until it cooks.
    4. Season with fish sauce and brown sugar to taste.
    5. Served over rice. Raisins sprinkled on top as a garnish is wonderful. A really nice chutney, like mango, is also a nice accompanying flavor.

    August 4th, 2012 | Traveler | No Comments | Tags: , , , , , ,

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