Thai Salmon Curry with Chickpeas and Coconut Milk

Name: Thai Salmon Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-inspired
Ingredients: 2 salmon fillets; 250g cherry tomatoes; 1 shallot, finely chopped; 1 garlic clove crushed; 1 tin chickpeas, drained; 1 x 400ml tin of coconut milk; 2 heaping tbsp red Thai curry paste; 1 lime, juiced; 1 tsp fish sauce; 2cm piece of ginger, grated; 1 small red chilli, finely chopped; Olive oil; Large handful of spinach; Small handful of coriander

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This one-pan recipe should become one of your weeknight staples. It's a simple Thai Salmon Curry that uses red thai paste, and is bulked out with chickpeas and spinach. The base of the sauce is coconut milk which makes the dish really fresh and aromatic. It's a great one to for the whole family and served with naan or a side of rice, it's a tasty and nutritious meal.

It's unbelievably simple and a great way to use salmon beyond just pan-fried with a squeeze of lemon. Salmon is a delicate fish but it's also able to keep together in a sauce like this without totally falling apart. I often keep the skin on to aid this. The sauce is lovely and fragrant, which complements the coconut milk well. You must finish it with lime and coriander too, it really rounds it out.

Why you'll love this Thai Salmon Curry with Red Curry Paste

It's quick and simple, all coming together in one pan, making it the ideal weeknight meal.
It's full of healthy ingredients, making it gut-friendly. Salmon is rich in omega-3 fatty acids and protein, while spinach and coriander are full of vitamins.
The dish has a comfort food feel to it with its creamy coconut base and silky texture, but it's actually a healthy meal and won't leave you feeling stodgy after.

You will need the following ingredients:

Salmon - salmon is really high in omega-3 fatty acids and a quick-cook protein so it works nicely here to get this on the table quickly.

Cherry tomatoes - sweet and tangy, these burst into the sauce and make it so delicious. You could use larger tomatoes chopped up in a pinch but cherry is best.

Shallot - a milder allium than a white onion or even a red onion which gives a more subtle hum rather than strong onion flavour.

Garlic - I find 1 clove is enough here but you can add one more if you prefer a punchier garlic flavour.

Chickpeas - I often advocate for jarred chickpeas as they tend to be nicer quality and are softer in general. However, a tin works just fine here as it's all cooked down anyway.

Coconut milk - use full-fat coconut milk as it has the best flavour and is pure coconut.

Red Thai curry paste - use a good quality one. I like buying from an Asian supermarket so that it's actually a Thai brand as they have best flavour. Just watch the spice rating.

Lime - for a little zing and freshness to the curry. You could use lemon if you don't have lime.

Fish sauce - this is a fermented fish sauce that gives a real salty, umami flavour. Don't be put off, it's really delicious as a background note to your dish.

Ginger - with shallot, garlic and chilli, ginger adds a brightness that is really delicious in a dish like this.

Chilli - I like using a large red chilli as they don't tend to be too spicy but adjust based on your taste. All chillies vary so I often take a small nibble of a piece of chilli to assess how spicy it is.

Olive oil - this is just so that the salmon doesn't stick. Coconut oil would work too.

Spinach - a great way to use up a bag of spinach in the fridge, you just need a large handful to add into the curry.

Coriander - this is a bright, herbaceous leaf that complements the Thai flavours in the curry paste.

See recipe card for the exact recipe with a full list of ingredients and measurements.

Substitutions and Variations

Salmon - trout would work great in this too. You could also swap salmon for a white fish such as cod, haddock, pollock or even sea bass. Just make sure to not overcook it in the first step.

Red Thai curry paste - this could be swapped for green Thai curry paste too. It's fragrant and more coriander heavy but it would still work well here.

Lime - lemon can be substituted for lime here. I think lime works best with the existing flavours but all you need is a little acidity to lift the dish so lemon is fine.

Fish sauce - this does have a specific salty, umami hit can be hard to replicate as it does have a funkiness to it. However, if you don't have any and don't wish to buy, try a splash of soy sauce or a teaspoon of miso dissolved in some hot water. They are both salty too and should help.

Coriander - swap for basil or Thai basil if you hate coriander.

Here's how to make one-pan Thai Salmon Curry

This is a very simple recipe which you can find below but these step by step images will provide a visual guide to help you make this recipe.

ONE: Season the salmon fillets with salt and pepper. Sear in a hot pan on all sides until coloured. Remove and set to one side.

TWO: Sweat the shallot until lovely and soft, around 7 minutes. Add the garlic, ginger, chilli and curry paste. Stir well for 1 minute, add the cherry tomatoes and cook out for around a couple of minutes until the tomatoes are bursting. Keep stirring to encourage them to burst.

THREE: Add the coconut milk, lime and fish sauce. Add the drained chickpeas and gently simmer for 10 minutes. Turn the heat right down.

FOUR: Stir in the spinach and some chopped coriander. Allow to wilt. Place the salmon fillets into the dish and allow to warm through until they are cooked.

Cooking Tips

Don’t Overcook the Salmon: You sear the salmon then remove from the pan. As salmon is quick to cook, you just want to sear it until a little golden but not until totally cooked through. This is because it will continue cooking when removed from the pan and when added back to the sauce in the last step too. Overcooked salmon is tough, so just make sure it's seared and it will finish cooking later on.

Frequently Asked Questions

How spicy is this Thai Salmon Curry? Can I adjust the heat level?

This curry is not very spicy in general. You can definitely adjust the heat by tasting your chilli and tasting your paste. If you don't like spice, try a mild curry paste and omit the chilli.

Is this dish gluten-free or dairy-free?

Yes this recipe is both. Make sure you check the label of your curry paste in case but in general, this dish is gluten-free, dairy-free and pescatarian friendly too.

Can leftovers be stored and reheated?

Yes, the leftovers can be transferred to an airtight container (a Tupperware) and left to cool to room temp. Then pop in the fridge and it will keep for around 3 days.

Other recipes you might enjoy

I love so many different types of cuisine but I do find that Thai food really has some flavours that I love. Try this Chicken Satay Rice Bowl for some easy weeknight inspiration. Or this is another Quick Fish Curry with Lemongrass and Coconut that is equally as fragrant. Soy and Garlic Chicken is another great one with store cupboard ingredients but produces a delicious outcome. Finally, if noodles are more your thing, try this Pad Thai with Beansprouts and Chilli. It's inspired by Wagamama's and it's really delicious.

Made this recipe and loved it?

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