An easy recipe for tender and flaky salmon simmered in red curry paste and coconut milk. This flavorful gluten-free Thai Red Curry Salmon will be on your table in under 30 minutes!
This recipe is pretty versatile and can be made with the protein of your choice — chicken, shrimp or tofu. Paired with some rice, its a quick 30-minute, healthy and hearty meal that my entire family enjoys.
This easy curry recipe is one of my go-to weeknight recipes. It comes together with handful of ingredients from my pantry and refrigerator.
How to Make Thai Red Curry in an Instant Pot
Step#1
Turn on Saute on High. Add red curry paste and saute for 10 seconds to wake up the spices. Add coconut milk and using a whisk, mix well till the paste is blended with the coconut milk.
Step#2
Add chopped vegetables, salmon pieces and stir.
Step#3
Wait for coconut milk to come to a simmer and then turn off saute. Close lid. Press Manual or Pressure Cook and adjust to Low Pressure. After 5-7 mins of natural pressure release ( NPR), release pressure manually (QR).
Step#4
Turn ON saute. Add brown sugar and lime juice and sugar snap peas. Saute for 30 seconds or more if you like your snap peas softer.
Enjoy with White or Brown Jasmine Rice
How to Make Thai Red Curry with Salmon on the Stove
✓ Heat a dutch oven, or a sauce pot on medium-high heat. When it gets hot, add curry paste and saute for 10 seconds to wake up the spices.
✓ Add coconut milk and whisk it well, till the curry paste blends completely. Add chopped vegetables, salmon pieces and stir. Wait for coconut milk to come to a simmer, then reduce heat to medium. Cover the pot and cook for 8-10 minutes, or until the salmon is cooked through.
✓ Open the lid and add brown sugar, lime juice and sugar snap peas. Saute for 30 seconds, or cook longer if you like your snap peas softer. Serve warm with Jasmine rice.
How to Make Thai Red Curry Vegetarian
This red curry recipe is pretty versatile and can be easily made vegetarian . Using the same recipe and timing, you can use Extra-firm Tofu or Paneer instead of Salmon.
Using other Proteins in this Red Curry Recipe
Thai Red Curry recipe can also be made with Chicken or Shrimp. Here’s how you can adjust the recipe:
Shrimp: When using shrimp, I follow the steps for pressure cooking the curry. I add the shrimp after pressure cooking, on Saute mode. This prevents overcooking them. Alternatively, you can saute the shrimp before making the curry and then add them back during the final saute stage (step 4).
Chicken: I recommend using boneless skinless chicken thighs or breast, cut in 1 inch pieces. Adjust the pressure cooking time to 3 mins, and follow the rest of the recipe.
What to Serve with Thai Red Curry Salmon
Thai Curries pair well with Jasmine rice, which is an aromatic and nutty long grain rice from Thailand. You can serve this curry with white or brown Jasmine Rice. Here are the recipes:
White Jasmine Rice
Brown Jasmine Rice
Popular Thai Recipes from the Blog
Panang Curry
Massaman Curry
Red Curry Soup
Green Curry with Tofu
If you like salmon, also try these Indian-spiced Salmon burger patties or “tikkis”.
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Thai Red Curry Salmon Recipe (Instant Pot & Stove Recipe)
Ingredients
Pressure Cook
- 1 lb. Salmon Filets Cut in 1-1.5 inch cubes
- 2 oz red curry paste (1/2 of a 4oz. can, add more for deeper flavors and medium-hot heat)
- 13.5 oz coconut milk (1 can)
- 1 cup celery chopped (about 2-3 ribs)
- 1 cup carrots chopped the same size as celery
After Pressure Cooking
- 1 tbsp brown sugar adjust to taste
- 1 tsp lime juice adjust to taste
- 1 cup sugar snap peas (or french green beans)
- 2 tsp fish sauce (optional)
Instructions
Instant Pot Recipe
- Turn on Saute on High. Add red curry paste and saute for 10 seconds to wake up the spices. Add coconut milk and using a whisk, mix well till the paste is blended with the coconut milk.
- Add chopped vegetables, salmon pieces and stir. Wait for coconut milk to come to a simmer and then turn off saute. Close lid. Press Manual or Pressure Cook and adjust to Low Pressure. Cook for 1 minute. If your salmon pieces are larger than 1-1.5 inch, then adjust time to 2 mins. If using Instant Pot Ultra, press 'start'. If using Instant Pot Duo, turn pressure knob to sealing position.
- Wait 5-7 mins for natural pressure release and then release the remaining pressure manually. In Duo, turn the knob to 'venting' position, and it Ultra, press down the pressure valve.
- Open lid after the pin drops. Turn ON saute. Add brown sugar, lime juice and sugar snap peas. Saute for 30 seconds or more if you like your snap peas softer. I like them crunchy so stop at 30 seconds. Serve warm with Jasmine rice. Note: When you open the lid and the coconut milk looks curdled, simply stir it gently on saute mode and it becomes smooth again. Read notes below for further clarification.
Stove-Top Recipe
- Heat a dutch oven, or a sauce pot on medium-high heat. When it gets hot, add curry paste and saute for 10 seconds to wake up the spices.
- Add coconut milk and whisk it well, till the curry paste blends completely. Add chopped vegetables, salmon pieces and stir. Wait for coconut milk to come to a simmer, then reduce heat to medium. Cover the pot and cook for 8-10 minutes, or until the salmon is cooked through.
- Open the lid and add brown sugar, lime juice and sugar snap peas. Saute for 30 seconds, or cook longer if you like your snap peas softer. Serve warm with Jasmine rice.
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