Thai Curry Salmon In 30 Minutes Or Less

Dec 9, 2019 | Fish and Seafood, Quick Meals, Recipes

It’s Monday! We all know what that means, 30 minutes or less! Today, we are going to take a look at how to cook Thai Curry Salmon with sticky rice in under 30 minutes. Let’s get to it.

3:50 pm – Getting Started

The first step is to get the rice going. For the rice I used, it is a 1:1.5 ratio of rice to water. I used 1 cup of sticky rice or sushi rice and 1 1/2 cups of water. This goes in a pot, gets brought to a boil, then simmered for 12 minutes. To finish the rice has to sit for 5 minutes. That’s it.

So, I got the rice going and I put a 10-inch non-stick pan on the stove over medium heat.

3:52 pm Vegetables

With the rice going and the pan heating up I got to work prepping the vegetables. I cut three green onions separating the greens and the whites. The whites I chopped into thumb width pieces. The greens I sliced thinly to be used for garnish later.

I thinly sliced half an orange pepper, (use whatever colour of pepper you would like) and 1 clove of garlic.

3:54 pm Salmon

By the time I was done cutting the vegetables my pan was hot. I added in 1 tsp of oil then the salmon.

3:55 pm Rice

When I put the salmon in the pan, the rice started to boil. I turned the heat down to simmer and put a lid on the pot. I set a 12-minute timmer and moved on to the next task.

3:56 pm Flip the Salmon

The salmon had been cooking for about two minutes and had a nice sear so I flipped to get a little colour on the other side.

3:57 pm Salmon out of the pan

I cooked the salmon for one more minute then removed it from the pan. Then, I added in the green onions, bell pepper, and garlic.

3:59 pm Peas

While the peppers and things were cooking I got to work prepping some snow peas. There is a thread the runs the length of the snow pea and it isn’t very good to eat. To get rid of it, I grabbed the top of the snow pea, broke off the very end and pulled down. After I did this to all the snow peas I cut them into thirds.

4:00 pm Ginger

I added the snow peas into the pan along with 1 tsp of grated ginger.

4:01 pm Curry Paste

Next up, I added in 2 big tablespoons of Thai Red Curry paste. I cooked the curry paste for about 1 minute.

4:02 pm Coconut Milk

Next up, I added 1 cup of coconut milk into the pan. I brought this to a boil then added the salmon back into the pan and turned the heat down to a simmer.

4:04 pm Cilantro and Green Onions

While the salmon is simmering I cut up about 2 tbsp of cilantro and the tops of the green onions.

4:05 pm Flip the salmon

After the salmon cooked for about 3 minutes, I flipped it over to cook it evenly.

4:08 pm Rice

At 4:08 pm the rice had been cooking for 12 minutes and was ready to be taken off the heat and left to sit for 5 minutes. I flipped the salmon once last time and removed it from the heat.

4:09 pm Finish the Salmon

To finish the salmon with the juice of 1/2 a lime along with the cilantro and green onions.

4:13 pm Thai Curry Salmon

At 4:13 pm the rice was ready and the salmon was done. That means dinner was ready.


This was a really quick meal that just about everyone will love. All told this took me about 23 minutes. Even if this takes you a little longer you are still going to have a delicious meal in very little time. Give it a shot.

Thai Red Curry Salmon

A delicious and quick salmon recipe.
Total Time: 23 minutes
Course: Main Course
Cuisine: Thai
Keyword: Salmon, Thai Curry, Thai Red Curry, Thai Salmon
Servings: 2 servings


  • 1 cup Sticky Rice Sushi Rice
  • 2 Salmon Fillets
  • 1 Sliced Garlic Clove
  • 1/2 Bell Pepper, sliced
  • 3 Green Onions, Whites and Green Separate
  • 1 tsp Canola Oil
  • 1 tsp Grated Ginger
  • 1/4 cup Chopped Snow Peas
  • 2 tbsp Thai Red Curry Paste
  • 1 cup Coconut Milk
  • 2 tbsp Chopped Cilantro
  • 1/2 Lime, juiced
  • Salt to taste


  • Cook the rice according to the directions on the package.
  • Heat a non-stick pan over medium heat.
  • Add the oil into the pan and sear the salmon on both sides.
  • Remove the salmon from the pan and add in the garlic and all the vegetables except the snow peas.
  • Cook the vegetables for 2-3 minutes then add in the ginger, cook for a few seconds then add in the curry paste and cook for another 2-3 minutes.
  • Add in the snow peas and coconut milk, bring to a boil and add the salmon back in.
  • Simmer the sauce, flipping the salmon once or twice, until the salmon is cooked.
  • Finish the salmon with cilantro, green onions, and lime juice.
  • Serve the salmon over the rice.
Tried this recipe?Let us know how it was!



  1. Thai Coconut Curry Soup In 30 Minutes Or Less – How To Not Burn Sh!t - […] to use the same Thai Red Curry Paste that we used for the Thai Red Curry Salmon a few…

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Pin It on Pinterest

Share This

Share this post with your friends!