The result is a 1-pan, incredibly satisfying and flavorful dinner that’s ready in just 30 minutes. Let us show you how it’s done!
This curry starts with briefly marinating the salmon in a mixture of salt, coconut aminos, and chili garlic sauce for an extra boost of flavor. In a pinch, this step can be skipped!
Next, the shallot, ginger, and serrano are sautéed until tender and fragrant, and red curry paste is added. This mixture provides the base of flavor for this recipe.
Then red bell pepper is sautéed briefly, allowing it to soften and contribute a subtle natural sweetness.
Coconut milk is added next, serving as the creamy base for the red curry sauce. And to finish off the sauce, coconut aminos are added for umami flavor and maple syrup for sweetness and to balance the other flavors.
Then it’s time to add the marinated salmon and allow it to cook through. We used wild caught sockeye salmon filets, which tend to be fairly thin (~1 inch) and cook in about 5 minutes.
Lastly, the kale is added and cooked briefly, until just wilted.
We hope you LOVE this curry! It’s:
Quick & easy
& Super delicious!
More Easy Curry Recipes
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Easy 1-Pan Salmon Red Curry
- 1 Tbsp avocado or coconut oil (or sub water, adding more as needed as it evaporates)
- 2/3 cup thinly sliced shallot
- 1 Tbsp minced fresh ginger
- 1/2 – 1 small serrano pepper (reduce for less heat, increase for more heat)
- 2 cloves garlic, minced
- 3 ½ Tbsp red curry paste
- 1 medium red bell pepper, seeds removed and cut into bite-size pieces
- 1 healthy pinch sea salt
- 1 14-oz can light coconut milk
- 1-2 tsp coconut aminos
- 1-2 tsp maple syrup
- 2 cups chopped kale or other green of choice (optional)
FOR SERVING optional
- Brown rice, white rice, or cauliflower rice
- Cilantro / Basil
- Lime wedges
- First, prep salmon. Ideally, the skin is removed. If not, it can be removed later. Top with salt, coconut aminos, and chili garlic sauce to briefly marinate. Set aside.
- Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
- Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
- Add coconut aminos and maple syrup, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed, adding more salt to taste, coconut aminos for depth of flavor / umami, maple syrup for balance / sweetness, or curry paste for more intense curry flavor.
- Once you have the curry to your liking, add the salmon (see note below for separate pan/crispier skin option). Cover and cook through (~5 minutes).
- NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below.
- In the last 1-2 minutes of cooking, add the kale, cover, and cook until wilted. Serve as is, or with rice of choice, lime juice, and fresh herbs such as cilantro.
- Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn’t reheat well).
*If you’d prefer crispier salmon, cook in a separate pan in a bit of oil over medium heat, flipping once to ensure it cooks evenly. To serve, add the salmon to a serving plate along with curry and desired sides / garnishes.