Salmon and coconut curry with rice on a plate with a poppadom

How to make thai salmon curry from scratch.

Making curry from scratch is one of my cookery loves and this thai salmon curry is a delicious mid week meal. All those spices to play with to adds plenty of flavour. If you have never made a curry from scratch then I’d urge you to give it a go! Now this isn’t a strict Thai curry as I always like to put my own twist on things. But it’s pretty close!

I used a pestle and mortar to grind the spices. It’s a great way to release the flavour of those spices and always reminds me of Sri-lanka (I’m half Sri-lankan). If you don’t have a pestle and mortar, then you could also use a food processor, spice grinder or chop it all up fine. If you don’t have all of these spices then do not worry! You can customise your curry, so feel free to alter the recipe for what you have to hand.

If you have children who are not keen on oily fish then this salmon fish curry can be a great way to introduce them to it. Adding a poppadum seems to encourage mine to eat it!

Reasons to make this thai salmon curry recipe:

– It’s quick to make, faster than ordering in a takeaway and waiting for it to arrive.

– Salmon is a fabulous source of omega 3 fatty acids which are great for brain development, cognitive function, reducing inflammation, lowering blood pressure and for heart health. Read more on this below.

– This recipe helps you get 2 portions of vegetables per portion and provides a range of colours for those vitamins, minerals and antioxidants. You can totally change the veggies for ones that you like the best.

– It’s a balanced meal with protein from the salmon, vegetables and the rice providing the carbohydrates.

– Being a one pan dish you save on the washing up!

– It makes fabulous leftovers for lunch the next day, the sauce improves with time.

Omega 3 fatty acids:

These are a specific type of fatty acid that are mainly found in oily fish. You can also find them in walnuts, chia seeds and linseeds too. However not in quite the same amounts as in a portion of oily fish.

Omega 3’s have benefits for your heart health and blood pressure. They can help reduce levels of inflammation in the body which may help with arthritis and joint stiffness. They have been shown to help with our mental health, mood disorders and to help reduce depressive symptoms too. These special fatty acids may also help with cognitive function and memory too.

They are found in: herring, salmon, mackerel, sardines, trout, kippers and anchovies. Aim for 1 portion a week of one of these fish.

What type of salmon should I use?

Ideally wild salmon is the best salmon to be buying as this contains higher levels of omega 3 fats and vitamin D compared to farmed salmon.

You can use fresh or frozen salmon. I used frozen salmon here. I prefer it as I can cook it from frozen and I know it is caught and frozen so quickly. This can make it fresher than fresh salmon!

Ways to customise this thai salmon curry:

  • You can use any type of fish. A white fish such as bass, haddock or pollack will work well too. However the benefit of the salmon is those omega 3 fatty acids.
  • Add in chilli for extra spice, or why not have some to add at the table for those who like it.
  • Switch the vegetables for those that you love: cauliflower, carrot, peppers would all work well.
  • Serve with brown rice or couscous instead of basmati rice.
  • Add some chopped chillis to increase the spice.
  • Use a Thai curry paste for speed and garnish with coriander.
Salmon and coconut curry with rice on a plate with a poppadom

Thai Salmon Curry

A delicious thai style salmon, coconut and vegetable curry
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian
Servings 4


  • 1 onion
  • 3 garlic cloves
  • 15 curry leaves
  • 1/2 inch knob of ginger grated
  • 1 tsp lemongrass paste
  • 1 tsp fenugreek seeds
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp tumeric
  • 1 tsp garam masala
  • 4 salmon fillets frozen or fresh
  • 200 g green beans
  • 1 head broccoli
  • 1 aubergine chopped
  • 400 g tin chopped tomatos
  • 1 tbsp fish sauce
  • 200 g coconut milk


  • Grind the spices (onion, garlic, curry leaves, ginger, lemongrass, fenugreek seeds) either in a mortar and pestle or a spice grinder.
  • Cook in a pan with a little olive oil. Add 1 tsp cumin, coriander, tumeric, garam masala and cook gently for 2-3 minutes, until they smell amazing.
  • Add the salmon (frozen or fresh) and cook a few minutes each side, rolling in the spices as they cook.
  • Pour in the chopped tomatoes, fish sauce, add vegetables (green beans, broccoli and aubergine) and simmer for 10 minutes.
  • Add 1/2 tin coconut milk (you can freeze the rest for another meal) and simmer for 5 minutes.
Keyword curry

Other Recipes you may like:

Looking for more good meal ideas? I have a post packed with family meal suggestions.

Or you can see my fish pie recipe here.

484 thoughts on “How to make thai salmon curry from scratch.

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