Go Back

Thai Salmon Curry

Soleil Roth
This healthy and hearty Thai curry is chock full of flavor and customizable to any preference! Perfect for date night or a large family dinner.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch, Main Course
Cuisine Thai
Servings 2 people


  • 1 can coconut milk full-fat
  • 2 filet salmon
  • 3 cup broccoli chopped into florets
  • 12 oz butternut squash cut in 3/4-1 inch cubes ( I used Trader Joe's zig zags)
  • 1 tbsp fish sauce
  • 1 tbsp rice vinegar
  • 2 tbsp Thai Kitchen red curry paste
  • 2 tbsp garlic chopped
  • 2 tbsp coconut oil
  • 2 cups rice cooked
  • 1/4 cup water


  • Heat coconut oil on medium-high heat in large saute pan. Add garlic and cook for 1 minute.
  • Toss in butternut squash and broccoli. Saute for about 1 minute, flipping the vegetables.
  • Add1/4 cup of water and cover saute pan with lid. Let vegetables steam for 4 minutes.
  • While vegetables are cooking, mix coconut milk, rice vinegar, fish sauce, and red curry paste in a medium bowl.
  • Remove lid from pan and lower heat to medium. Place salmon amongst vegetables skin side down. Pour liquid evenly on salmon and vegetables.
  • Cover pan again with lid and let salmon and vegetables cook for 10 minutes.
  • Remove lid carefully and serve warm over rice.


If salmon isn't your thing, you can use any other sort of protein, just make sure it's cooked properly and that the cooking time is adjusted for the protein i.e. more time for a chicken breast vs. cubed chicken. Like to spice things up? Add another tablespoon of red curry paste or throw in some sriracha for extra spiciness.
Keyword Dairy free, Gluten free, Healthy, Large Group, One bowl recipe