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Red thai curry salmon

Homemade Thai red curry is simple, easy and can be cooked in 15 minutes or less! It’s a go-to one-pot meal for any busy family that is warm, spicy and satisfying.

You can substitute any of the vegetables with any vegetables you like, just change the cooking time. For example you can use green beans, but only cook them for four minutes or so instead of the full 15 minutes for the below vegetables.

Red Thai curry uses hot peppers, so depending on how spicy you like your curry, you can play around with fresh peppers you find from your farmer’s market or grocers or dried pepper varieties. I always recommend just using a little to start with. Same with the chili pepper – you can cut it out completely or just add a pinch like in this recipe so the spice is very mild.

I’ve simplified the recipe from more traditional curries by leaving out some of the hard to find ingredients you don’t usually have in your fridge like shrimp paste or lemongrass to make this homemade version an easy recipe you probably have most of these ingredients in your pantry.



  • 1 tablespoon avocado or coconut oil
  • 1 shallot, diced small
  • 1 pack king oyster mushrooms, sliced thin
  • 1 500 gram salmon, chopped into 1 inch cubes
  • 1 red bell pepper, chopped
  • 1 green zucchini, chopped
  • 1 cup fresh tomatoes, diced
  • 1/4 cup cilantro stems, minced
  • 1/2 tablespoon fresh ginger, grated
  • 1 clove of garlic, minced
  • 1/2 teaspoon ground cumin
  • Pinch of cayenne or chilli flakes or both!
  • 1 tablespoon fish sauce
  • 1 can coconut milk

To serve:

  • Handful of fresh cilantro leaves
  • 1 fresh lime


  1. Place a large, metal pot on medium-high heat. When warm add the oil, mushrooms and shallot. Allow to lightly brown and cook about three to four minutes.
  2. Add all the other ingredients, up to the coconut milk to the pot and turn the heat up high. Bring to a simmer, reduce heat and cover allowing all the ingredients to cook through and the flavours to have fun and blend together.
  3. Cook 10 to 15 minutes, until vegetables and salmon are cooked through.
  4. Serve over steamed rice with some fresh cilantro and lime squeezed on top.

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