Before I went to Thailand, the farthest my seafood palate extended was fried fish sticks. Most American seafood tasted fishy and bland to me, eww!
But once I hit the streets of Bangkok, I loved trying any Thai food placed in front of me, especially Thai seafood dishes.
Instead of just using lemon, butter, cocktail or tartar sauce like a lot of seafood dishes found in America, Thai fish, shrimp and crab dishes can be jam-packed with flavors like: zesty lime, crunchy shallots, fresh mint, Thai basil, green onions, cilantro, tons of garlic, roasted rice powder, Thai curry pastes, and of course spicy Thai chilies.
My love for Thai seafood wasn’t powerful enough to handle any of my pregnancies though. The smell of any fish made me sick, even during our visit to Thailand this last summer!
So tragic and sad, I can’t even begin to tell you. But now that I’ve got my appetite back, I’ve been craving Thai fish dishes like Pla Rad Prik Salmon, which is Thai Crispy Salmon with Sweet Spicy Chili Sauce, so crispy and flavorful!
This week I made Thai Salmon Red Curry, which in Thai is, Chu Chee Pla, because of the “chu chee” sound it makes when you fry it. Aren’t Thais are so cute?!
It’s one of my Thai Hubby’s favorite dish, and mine too! Not only because it’s so full of flavor, but it takes less than 30 minutes from prep to table, and with three sweet kiddos, quick Thai meals make life even sweeter!
Want other Thai curry recipes?
If you loved this Thai Salmon Curry, here are a few more cozy Thai curry recipes to try next!
- Hor Mok: Thai Red Curry Fish Custard – A soft, savory Thai steamed red curry custard made with coconut milk, fish of choice, Thai basil, and makrut lime leaves.
- Panang Curry Paste Recipe – The flavor-packed base for so many bold, cozy Thai curry recipes.
- Beef Panang Curry – Rich, creamy, nutty, and one of my favorite comforting Thai curries.
- Massaman Curry Paste – A warm, cozy Thai curry paste full of fragrant spices that’s perfect for rich curries.
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And if you want to learn how to make it in person, come join one of my Thai cooking classes in Boone, NC!
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Quick Thai Salmon Red Curry Recipe
- Total Time: 22 minutes
- Yield: 3-4 1x
Description
Quick Thai Salmon Red Curry is the perfect weeknight meal since it’s full of flavor and takes less than 30 minutes! Can it get more delicious?? Salmon, kale, Thai red curry paste, and coconut milk! Such a heartwarming treat to get you through your week! SO good!
Ingredients
- 1 tbsp Thai red curry paste
- 1 can coconut milk, try not to shake it so the coconut cream on top stays separated
- 1/2 cup water
- 2–3 tsp. fish sauce, to taste
- 1–2 tsp brown sugar sugar, to taste
- 1.5 lb salmon filets
- 2 cups fresh kale leaves
- 4 fresh kaffir lime leaves, cut into thin strips (optional)
- 1 Thai chile, cut into long, thin strips (optional)
- handful of Thai basil leaves (optional)
Instructions
- Combine a couple tablespoons of cooking oil of choice, Thai red curry paste and the coconut cream, (when you open your can of coconut milk, it should be the first thick layer you see) in your wok over medium high heat.
- Once the paste is fragrant, stir in the coconut milk, water, fish sauce and sugar, and add the salmon in a single layer.
- Cook covered for 2-4 minutes, depending on thickness, on medium-low, until it’s flaky.
- If using, add the chile, and flip the salmon over, and cook the other side a few minutes until flaky too.
- Stir in the kale until wilted, should only take a minute or two.
- Then sprinkle kaffir lime leaves, Thai red chili, and Thai basil leaves, if using, on top, and serve with jasmine rice.
- Enjoy!
Notes
You can use other fish if you prefer! Whatever you enjoy most!
- Prep Time: 2 minutes
- Cook Time: 20 minutes
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Delicious and super simple to prepare. Thank you!
So glad you enjoyed it Lisa!
In the picture it shows basil and I do not see any kale? Kale seems odd for Thai food.
I think that’s Thai basil?
Looks yummy and I want to try it!
Thai Hubby likes when I put kale in because he likes extra veggies, but you are correct! It’s not traditional, so feel free to leave it out. Thai basil is traditionally added though, so sprinkle away! I hope you enjoy it!
Can spinach be substituted for Kale or would it add too much water?
Thanks for your comment Kathy! Yes, spinach can work as a substitute for kale. Just stir it in during the last 30 seconds or after turning off the heat, and it should be perfect. It will shrink, and it can release a little extra moisture, but it shouldn’t water down the sauce too much if you don’t overcook it.