Thai Salmon Red Curry (Gaeng Phet Pla)
Ingredients
- 600g (1.3 lbs) fresh salmon fillets, skinless, cut into 4 portions
- 1 tbsp coconut oil
- 3 tbsp Thai red curry paste
- 400ml (14 fl oz) full-fat coconut milk
- 150ml (5 fl oz) low-sodium fish or vegetable stock
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or dark brown sugar)
- 4 makrut lime leaves, finely shredded
- 1 red spur chili, thinly sliced diagonally
- 1 cup fresh Thai sweet basil leaves
- 1 tbsp fresh lime juice
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Instructions
- 1
Heat coconut oil in a wide skillet over medium-high heat. Lightly sear the salmon fillets for 2 minutes on each side until golden but not cooked through, then transfer to a plate.
- 2
Spoon 3 tablespoons of coconut cream from the top of the coconut milk can into the same pan, add the red curry paste, and fry over medium heat for 2–3 minutes until fragrant and the oil separates.
- 3
Pour in the remaining coconut milk and stock, stirring continuously to combine with the paste, and bring to a gentle simmer.
- 4
Season the curry sauce with fish sauce and palm sugar, stirring until the sugar dissolves completely.
- 5
Carefully nestle the seared salmon fillets back into the simmering sauce, reduce heat to low, and simmer uncovered for 4–5 minutes until the fish is flaky and tender.
- 6
Remove from heat and stir in the shredded makrut lime leaves, sliced red chili, fresh lime juice, and Thai sweet basil leaves just before serving.
Notes
For maximum flavor, render the coconut cream first until the red oil separates — this traditional Thai technique, known as 'cracking the cream,' releases the full aromatic potential of the curry paste. Be careful not to overcook the salmon, as it will continue cooking gently in the hot curry broth.
The Story Behind Thai Red Curry
Red curry, known in Thailand as Gaeng Phet ('spicy soup'), is a cornerstone of Central Thai gastronomy rooted in centuries of spice trade history. Its signature vibrant color comes from dried red spur chilies ground together with lemongrass, galangal, kaffir lime peel, coriander root, and aromatic garlic. While historically paired with local freshwater fish or duck, modern Thai cuisine warmly embraces rich ocean fish like salmon, whose natural fats harmonize beautifully with the fragrant coconut broth.
Discover Thai Salmon Red Curry (Gaeng Phet Pla)
Jet Tila
Chef Jet Tila advocates for balancing the iconic five flavors of Thai cuisine—sweet, sour, salty, bitter, and spicy—when preparing curries. He emphasizes using gentle heat when finishing rich fish like salmon in curry sauces to maintain moisture and optimal texture.