Thai Red Curry Salmon Recipe (Instant Pot & Stovetop)

December 17, 2018 (Updated: February 4, 2019) By Aneesha |

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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.

Tender Salmon cooked in coconut milk and red curry paste with crunchy vegetables like celery, carrots and snap peas, and served with brown jasmine rice

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.

Sauteing red curry paste and coconut milk to make Thai Red Curry in Instant Pot pressure cooker

Step#2

Add chopped vegetables, salmon pieces and stir.

Steps showing how to cook Salmon Thai red curry in Instant Pot pressure cooker

Step#3

Wait for coconut milk to come to a simmer and then turn off saute.  Close lid. Press Manual or Pressure Cook.  After 5-7 mins of natural pressure release ( NPR), release pressure manually (QR).

Step by step instructions showing how to make thai red curry in pressure cooker

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.

After pressure cooking add sugar and lime juice to boost the flavors of this Thai red Curry made in Instant Pot

Enjoy with White or Brown Jasmine Rice

Final step showing how to make thai red curry in Instant Pot pressure cooker

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.

Two bowls of red Curry Salmon cooked with celery, carrots and snap peas, served with brown 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.

A spoon of thai red curry salmon with carrots and snap peas

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:

A bowl of perfectly cooked white jasmine rice

White Jasmine Rice

A black stone bowl full of brown rice on a blue wooden background

Brown Jasmine Rice

Popular Thai Recipes from the Blog

Panang Curry

Massaman Curry

Red Curry Soup

Green Curry with Tofu

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!

Thai red curry served with brown rice in a brown bowl on a wooden backdrop

Thai Red Curry Salmon Recipe (Instant Pot & Stove Recipe)

An easy recipe for tender and flaky salmon simmered in red curry paste and coconut milk. This flavorful gluten-free Thai Red Curry Salmon recipe will be on your table in under 30 minutes!
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Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 30 minutes
Servings: 6
Calories: 269kcal
Author: Spice Cravings

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.
    Sauteing red curry paste and coconut milk to make Thai Red Curry in Instant Pot pressure cooker
  • 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 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.
    Add raw salmon & vegges to the Thai red curry in Instant Pot pressure cooker
  • 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.  
    Final step showing how to make thai red curry in Instant Pot pressure cooker

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

Note: 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.  
If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 269kcal | Carbohydrates: 8g | Protein: 17g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 71mg | Potassium: 655mg | Fiber: 1g | Sugar: 4g | Vitamin A: 106.7% | Vitamin C: 16.1% | Calcium: 5.5% | Iron: 18.8%
Course: Main Course
Cuisine: Thai
Keyword: instant pot, instant pot thai recipes, instantpot recipes, Red curry recipe, salmon recipes, thai red curry
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Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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