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Red Curry Salmon

Bursting with flavour and colour, juicy strips of salmon are drenched in a thick aromatic red curry sauce and served with a punchy Thai basil and chilli garnish.

Prep: 15 mins
Cook: 12 mins
Serves: 2
    • 2x skin-on, boneless salmon fillets (approx. 260g)
    • Salt and ground black pepper, to season
    • ½ tbsp. vegetable oil
    • Blue Dragon Coconut Milk, for drizzling
    • steamed rice, to serve
    • For the garnish
    • 10g thai basil, finely shredded
    • Half a red chilli, finely sliced
    • ½ tbsp. ginger, finely grated
    • 2 tsp. vegetable oil
    • For the sauce
    • 1 x 50g Blue Dragon Red Curry Paste Pot
    • 1 tsp vegetable oil
    • 150ml Blue Dragon Coconut Milk
    • 1 tbsp. Bue Dragon Fish Sauce
    • 1 tbsp. sugar
    • juice of half a lime
    1. In a pestle and mortar (or food processor), mash together the basil, chilli, ginger and oil, reserving a little of the basil and chilli for sprinkling at the end.
    2. Heat the Curry Paste and oil in a small saucepan until fragrant and sizzling, then add the 150ml of Coconut Milk, Fish Sauce, sugar, and lime juice. Stir to combine, then keep the sauce uncovered and simmering while you cook the salmon.
    3. Heat the ½ tbsp oil in a frying pan over a high heat. When the oil shimmers and you can see a faint swirl of smoke, sprinkle a pinch of salt and pepper onto the skin side of each salmon fillet. Turn the heat down to medium-low, then add the fillets to the pan skin side down. Season the fleshy side with salt and pepper, if you wish. Push down on the fillets with a spatula to keep the skin in close contact with the pan. Cook for 5-6 minutes, then flip and cook on the fleshy side for 1-2 minutes.
    4. By now the sauce should be thick and glossy. Serve the crispy-skinned salmon with rice, a generous drizzle of red curry sauce, and spoonfuls of the garnish mixture. Finish with sprinkles of fresh chilli and basil, and an extra drizzle of Coconut Milk.