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    Home » Salmon

    Salmon Curry In A Hurry

    LAST UPDATED: May 18, 2020 | PUBLISHED: October 5, 2017 | BY: Kim

    Salmon curry in a hurry is a simple and easy Thai salmon curry recipe made with coconut milk green thai curry paste.  It's perfect for midweek dinners, packed with heart healthy crispy skin salmon, rich creamy curry sauce and crunchy fried shallots, sesame seeds, and sweet juicy green peas.

    Jump to Recipe
    High protein, low calorie Salmon Curry In A Hurry - easy weeknight meal.

    Why You Should Make This

    • It’s a super basic spicy salmon curry in a hurry recipe, that is super easy and super tasty!
    • This curry is light.  It’s healthy.  It’s Simple.  Its Tasty and Its quick.

    This salmon curry in a hurry recipe is made with just 6 ingredients:

    • Good quality salmon, rice of your choice, coconut milk, green thai curry paste, fish sauce and lime juice.
    • It's backed with good omega 3 fats, and you can add in your favourite veges for even more added fibre.
    • Green peas, broccoli, beans, carrots are all great options.
    • Even frozen diced veges would go beautifully.

    If you've never made a curry at home, this is a great 15 minute curry to start with. Or you may like to try this Healthy Salmon Burger you can make at home.

    Salmon curry in a hurry is a simple no nonsense dish, perfect for midweek dinners

    How To Make Salmon With Crispy Skin

    The trick with this curry dish is getting the salmon right – crispy, but not burnt, nicely blackened without the charcoal!  It’s actually pretty easy and not that different form how I cooked this Chilli Soy Salmon with Sesame Noodles.

    1. Pat the salmon dry with paper towel to remove excess moisture.
    2. Add a little salt and pepper
    3. Heat a pan or skillet on medium to high heat and lay the salmon flat side down.  Cover with a lid and cook for 3 to 4 minutes.
    4. Turn salmon and cook other side for 2 minutes with the lid on
    5. Salmon should be nice and crispy and golden brown.

    Tips for Cooking Thai Salmon Curry

    • You don't need oil.  Its not necessary because the salmon itself is an oily fish
    • Use foil to cover the salmon if you don't have a lid for your pan.  Whatever you use it just needs to keep the heat in to speed up the cooking process
    • Don't turn the salmon unnecessarily.  Turn once onto the side its cooking on and leave it there for the specified duration without turning so it can develop its crispiness and golden colour
    • This is a 15 minute curry, so its all about working quick and having things at your fingertips before you start
    Healthy Salmon Curry In A Hurry on the table in 20 minutes

    Which Curry Paste Is Best For A Spicy Salmon Curry?

    For this salmon curry in a hurry recipe I used the "Volcom" brand of green thai curry paste which I love.

    Green curry paste is not super hot, but not super mild.  I think it's somewhere in the middle of curry pastes, although depending on the amount you use you could make this either a medium curry or a mild curry.

    • 1 tablespoon of curry paste would result in a mild curry.
    • 2 tablespoons of curry paste would result in a mild to medium curry
    • 3 tablespoons of curry paste would result in a nice spicy medium curry that is not too hot

    Equally though you could use red thai curry paste.  Volcom also make that version.

    Can You Use Coconut Cream in Cream in a Salmon Curry?

    I would not use coconut cream as it would make the curry to thick.  Using coconut cream allows you too get that luscious, almost velvet curry sauce that's not too thick and not to thin.

    What about Light Coconut Milk?

    Sure, you could use the light coconut milk, but the curry sauce would be runnier, maybe more soup like as opposed to curry like, unless you used a thickener like cornstarch.  A thickener though would start to take away from the intense curry flavour.

    Easy, low calorie, high protein Salmon Curry In A Hurry Recipe

    Looking to make something with leftovers you can take to work the next day?  This is salmon curry in a hurry recipe makes for great leftovers.  I always make an extra portion for work the next day.  It's as easy as storing it overnight in an air tight microwave safe container and when you're ready for it the next day, microwave for 2 to 2.5 minutes and lunch is sorted.

    This is one of those easy salmon recipes I love because it's just so quick to pull together.  I always tend to have salmon portions frozen in the freezer, rice, curry paste, coconut milk, fish sauce and bottled lime juice in the pantry so this is a perfect recipe to have in your back pocket when you've got nothing planned for dinner, or you know you're going to be home late but still want a clean healthy dinner.

    More Salmon Recipes >>>>>  This deliciously addictive Salmon Burrito Bowls  recipe, this salmon with leeks and lentils and my Spicy Salmon Stirfry that will get your tastebuds dancing.

    Salmon Curry In A Hurry

    Kim
    Salmon curry in a hurry is a simple no nonsense dish, perfect for midweek dinners, packed with heart healthy crispy skin salmon, rich creamy curry sauce and crunchy fried shallots, sesame seeds, and sweet juicy green peas.
    4.75 from 8 votes
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    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Dinner
    Cuisine Australian
    Servings 2 people
    Calories 324 kcal

    Ingredients
     

    • 2 x 150 gram or 2 x ⅓ lb. salmon fillets
    • 1 cup Jasmine rice
    • 1 cup or 250 ml coconut milk
    • 2 teaspoon Thai green curry paste
    • 1 teaspoon Fish sauce
    • 1 teaspoon Lime juice
    • Pinch of salt

    Instructions
     

    • Rice: Boil rice to packet instructions. I do mine in the rice cooker – 1 cup to 2 cups of water, and press the cook button which goes for about 20 minutes.
    • Salmon: Pat dry salmon with a paper towel to remove any dampness or moisture. (This will help to get a nice crisp outside)
    • Heat a frypan on high and place salmon flat side down in the pan.
    • Put a saucepan lid over the frypan and let salmon cook on one side for about 3 to 4 minutes .
    • Turn salmon and cook on the other side for another 1 to 2 minutes, covered again with the saucepan lid.
    • Curry Sauce: Whilst salmon is cooking, heat a non-stick saucepan on medium heat and add the curry sauce. Stir for a minute until it becomes fragrant.
    • Add in the coconut milk and stir until it is combined with the curry paste.
    • Add the fish sauce, lime juice and salt and stir to combine.

    Notes

    1. Start cooking the rice first, if using a rice cooker, or if you’re cooking it on the stove. If you’re using one of those instant packets of rice that you microwave, obviously you can do that last.
    2. Adjust curry paste to taste. Green curry paste is typically one of the milder ones. I use the Volcom brand, available at Woolworths in Australia
    3. I like to serve up my Salmon Curry In A Hurry with some sesame seeds, dry fried shallots (available from Woolworths), and fresh chilli for extra bite!

    Nutrition

    Calories: 324kcalCarbohydrates: 22gProtein: 24gFat: 15gSaturated Fat: 5gFiber: 1gSugar: 4g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.

    Keyword crispy salmon, pan fried salmon, quick
    Looking To Cut Out Sugar? Get the FREE Healthy Food Swaps Checklist Pack!Get your FREE Healthy Food Swaps Checklists with over 65 Healthy Food Alternatives to Help you Ditch The Sugar Without Feeling Deprived.

    More Salmon Recipes

    • Thai Sweet Chili Glazed Salmon
    • Asian Glazed Salmon with Pineapple Salsa
    • Crispy Salmon with Mango Salsa
    • Healthy Salmon Burgers
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    Hi there! I’m Kim and I'm passionate about living a life infused with mindfulness, simplicity and self-care. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter.

    Reader Interactions

    Comments

    1. Glenice

      August 25, 2020 at 1:55 pm

      Hi Kim this sounds great but can you clarify salmon cooking time please? The time given in the actual recipe seems a lot and differs from the time given earlier in the post. thank you.

      Reply
      • Kim

        August 26, 2020 at 9:38 am

        Hi Glenice, Cook salmon flat side down for 3 to 4 minutes, covered with lid, and turn and cook other side for 1 to 2 minutes, covered. This is how I like my salmon - firm on the outside and moist in the middle, but feel free to cook a bit longer on each side if you like yours more cooked through.

        Reply
    2. Cateraar Wassenaar

      October 10, 2017 at 5:52 pm

      5 stars
      This looks incredible! Yum!

      Reply
      • Kim

        October 11, 2017 at 2:42 pm

        Yes it is super tasty! I make it at least every couple of weeks. It's one of my go to dishes for easy weeknight meals.

        Reply

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    Kim Morris Hi there! I’m Kim. My sugar free kitchen is a site dedicated to creating healthy and delicious clean eating dinners and sweet treats with less sugar using simple ingredients and natural sweeteners. Read More...
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