This incredibly easy and flavorful Thai curry is made with tender, flaky salmon and crunchy vegetables in a creamy sauce of coconut milk and umami-packed red curry paste. This gluten-free Thai Red Curry Salmon will be on your table in under 30 minutes!
I love recipes that are wholesome, satisfying and come together in a flash! This red curry recipe is one of my go-to weeknight meals. It comes together with handful of ingredients from my pantry and refrigerator.
It's a pretty versatile recipe that can be made with the protein of your choice - chicken, shrimp or tofu (vegan). I serve it with steamed Jasmine rice, and in just 30 minutes, a healthy and hearty meal is ready for my family to enjoy!
How to Make Thai Red Curry in an Instant Pot
Here are the easy step-by-step directions:
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.
Variations to Try- Customize your Red Curry
- Make it 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.
- Make it with 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).
- Make it with 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.
Serving Suggestions- Make a meal
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 detailed recipes for both:
Recipe Notes & Tips
- If the coconut milk looks curdled after pressure cooking, turn on Saute and stir it gently for 30-40 seconds, till it becomes smooth again. Sometimes, the fat separates under high pressure, but can be whisked back to normal very easily.
- To make this curry vegetarian, use Extra-firm Tofu or Paneer instead of Salmon. Recipe instructions and timing remain the same.
- When using shrimp instead, I follow the steps for pressure cooking the curry. I add the shrimp after pressure cooking, on Saute mode. This prevents overcooking them. Or saute the shrimp before making the curry and then add them back during the final saute stage.
- When making this curry with with Chicken, use boneless skinless chicken thighs or breast, cut in 1-inch pieces and adjust the pressure cooking time to 4 mins.
Popular Thai Recipes on the Blog
- Panang Curry- This mildly spicy, slightly sweet and creamy coconut curry can be made with Chicken, Seafood or Tofu (vegan).
- Massaman Curry- A flavorful Thai curry with a perfect blend of sweet, spicy and creamy.
- Red Curry Soup- Packed with assorted vegetables, chicken and delicate rice noodles, this mildly spicy dish is ready in 30 minutes.
- Green Curry with Tofu- Spiciest of them all, this delicious vegan Thai curry that comes together in less than 30 minutes, and is completely customizable.
- Mango Chicken Curry- Made with delicate pieces of chicken, mango and veggies swimming in a luxuriously creamy sauce of coconut milk and umami-packed red curry paste.
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)
Equipment
Ingredients
Pressure Cook
- 1 lb. Salmon Filets Cut in 1-1.5 inch cubes
- 2 oz red curry paste (½ 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.
Video
Notes
- If the coconut milk looks curdled after pressure cooking, turn on Saute and stir it gently for 30-40 seconds, till it becomes smooth again. Sometimes, the fat separates under high pressure, but can be whisked back to normal very easily.
- To make this curry vegetarian, use Extra-firm Tofu or Paneer instead of Salmon. Recipe instructions and timing remain the same.
- When using shrimp instead, I follow the steps for pressure cooking the curry. I add the shrimp after pressure cooking, on Saute mode. This prevents overcooking them. Or saute the shrimp before making the curry and then add them back during the final saute stage.
- When making this curry with with Chicken, use boneless skinless chicken thighs or breast, cut in 1-inch pieces and adjust the pressure cooking time to 4 mins.
