Thai-style salmon mango curry brings together the richness of salmon, the sweetness of mango, and the bold spices of Thai red curry paste. If you love fish and Thai flavors, then this recipe is for you!

Salmon slices in Thai curry sauce with mango puree.

Why salmon is perfect for making fish curry?

Beyond its nutritional value salmon boasts a tender and buttery texture that makes it an ideal choice for fish curry. Its firmness holds up exceptionally well during cooking, ensuring it retains its integrity without turning mushy.

Moreover, salmon’s natural richness harmonizes perfectly with the bold and aromatic components found in Thai curries, resulting in a delicious fusion of flavors–from creamy to savory, sweet to spicy. So many layers of flavors that every Asian food lovers.

Salmon Mango curry served with white rice.

What you need

Here are the ingredients you need to make salmon mango curry:

salmon fillet, coconut milk, chilies, fish sauce, mango puree, Thai red curry paste, onion, coriander or cilantro.

A few notes:

  • Salmon fillets – Salmon is a good alternative to chicken for making curry dishes. It’s a rich source of protein, vitamin D, and omega-3 fatty acids.
  • Thai red curry paste – made with chili peppers, garlic, ginger, lemongrass, and galangal. These ingredients combine to create a flavourful and slightly spicy sauce. You can buy this in most Asian stores and online.
  • Onion, Garlic, and Ginger – Simple spices that you probably already have in your pantry. Use red onion or yellow onion alternatively.
  • Ripe Mangoes – Fresh mangoes add a touch of sweetness to the curry. It also helps balance out the heat from the chili peppers.
  • Coconut Milk – Use the purest form of coconut milk available. Look for brands that only have water as an added ingredient, and avoid those that contain thickeners or any other additives.
  • Fish sauce – A staple when making Thai dishes. This adds depth of flavor and umami.

How to Make the Best Salmon Curry

Here are my top tips for making the most delicious salmon curry:

salmon fillet marinated in grated ginger and garlic.

1. Marinate salmon pieces

Marinating the salmon in a mixture of grated ginger, garlic, salt, and pepper elevates the natural fish flavor while reducing any potential fishy smell. A brief marination of approximately 5 minutes should be enough. Use this time to prepare the remaining ingredients for the dish.

salmon fillet cooked in an air-fryer.

2. Partially cook the salmon

To give the salmon a firm texture, partially cook it by searing it in a pan or using an air-fryer or oven for easy clean-up. Here are the cooking times and temperatures:

  • Air-fryer – Preheat the air-fryer for 3 minutes at 400°F/ 200°C. Air-fry the salmon for 5 minutes. You can line the basket with parchment paper for easy clean-up but note that the fish will sort of have a pale somewhat steamed texture rather than a crispy or browned texture.
  • Oven – Preheat oven for 5 minutes at 425°F/ 220°C. Place salmon in a baking tray lined with greased parchment paper or foil. Broil for 5 minutes.
  • Pan-sear – Heat a skillet over medium-high heat until very hot. Add the canola oil then swirl to coat. Add the salmon cubes and sear each side for 2 minutes until nice and brown. Use cooking tongs to flip the fish for convenience.
Sauted onion, red curry paste, and chilies in a pan.

3. Sauté spices and red curry paste

The secret to making a good curry dish using store-bought curry paste is sautéing it in oil along with onion, chilies, garlic, and ginger. This cooking method allows the spices within the curry paste to fully develop and release their natural aroma, resulting in a flavorful and delicious curry.

4. Simmer until thickened

When the curry paste and spices become fragrant and aromatic, add coconut milk, mango puree, and fish sauce. Simmer over medium heat until it thickens, about 3 minutes. Taste the sauce, and add more curry paste depending on your preferred level of spiciness. If the sauce becomes too thick, add a splash of hot water or chicken broth.

salmon cooked in Thai mango curry sauce.

5. Finish cooking the salmon in the sauce

Once the mango curry sauce is creamy and velvety, add the salmon pieces and finish cooking it for around 2 to 3 minutes. Stir gently, ensuring to coat the fish with the sauce, allowing the flavors to meld together perfectly.

Remove from heat then top with fresh coriander or cilantro leaves before serving.

Thai Salmon mango curry on a plate with white rice.

Serve

Serve Thai-style salmon mango curry with fragrant jasmine rice, which absorbs the flavorful curry sauce. For a refreshing touch, drizzle some lime juice over the dish to cut through the richness, adding a tangy and citrusy element. Alternatively, consider serving it with a side of pickled vegetables, providing a delightful contrast in flavors and textures.

Variations

To make it healthier and for added texture, add sweet peppers, spinach, sugar snap peas, and green peas.

Thai red curry paste can be substituted with curry powder which has a milder taste.

To bring the flavors to a whole new level, add fresh kaffir lime leaves, cumin powder, and fresh lemongrass.

More salmon recipes

Salmon slices in Thai curry sauce with mango puree and wedges of lime.

Coconut Curry Salmon with Mango (Thai-style)

Rate this recipe
Salmon is an excellent choice for making fish curry due to its ability to absorb flavors while maintaining its texture. This Thai-style salmon mango Curry combines creamy coconut milk, spicy red curry paste, fresh ripe mango, hot chilies, and savory fish sauce. If you're a fan of fish and enjoy the flavors of Thai cuisine, then you have to try this recipe!
Servings3 servings
preparation time10 minutes
Total cooking time20 minutes

Ingredients
 

Salmon

  • 1 pound salmon fillets (cut into 1-inch pieces)
  • 1 teaspoon oil
  • ¼ teaspoon salt
  • black pepper (to taste)
  • ½ teaspoon grated ginger (or 1/4 tsp ground ginger)
  • ½ teaspoon grated garlic (or 1/4 tsp garlic powder)

Mango Curry Sauce

  • 1 tablespoon vegetable oil (canola)
  • 1 medium onion (chopped)
  • 1-2 pieces red chilies (sliced)
  • 2 tbsp red curry paste (add more if preferred, note 2)
  • 1 can 13.5 oz coconut milk
  • ½ cup mango puree (preferably 1 fresh ripe mango)
  • 2 teaspoon fish sauce
  • ¼ piece chicken bouillon (or fish stock or chicken powder, note 3)
  • ¼ cup water (optional)

To Serve

  • steamed rice
  • cilantro/coriander leaves
  • lime wedges

Instructions

  • Marinate salmon: Slice the salmon fillet into bite-size chunks and pat dry with a paper towel. Drizzle over the oil then toss in salt, pepper, grated ginger and garlic. Set aside for 10 minutes. Meanwhile, prepare the other ingredients or pre-heat oven or air-fryer.
    1 pound salmon fillets, 1 teaspoon oil, 1/4 teaspoon salt, black pepper, 1/2 teaspoon grated ginger, 1/2 teaspoon grated garlic
  • Partially cook salmon: There are 3 different ways to do this. Air-fry, bake in the oven, or sear in a pan with hot oil. See note 1 for temperature and cooking time.

Mango Curry Sauce

  • Heat vegetable oil in a skillet. Add onion and cook until slightly caramelized. Add red chilies and red curry paste. Stir-fry until fragrant.
    1 tablespoon vegetable oil, 1 medium onion, 1-2 pieces red chilies, 2 tbsp red curry paste
  • Pour coconut milk, mango puree, chicken bouillon and fish sauce. Turn the heat down and simmer until thickened and slightly reduce. Taste the sauce, add more red curry paste depending on the level of spiciness desired or fish sauce to adjust saltiness.
    1 can 13.5 oz coconut milk, 1/2 cup mango puree, 2 teaspoon fish sauce, 1/4 piece chicken bouillon
  • Add salmon and cook for another 3 minutes or until salmon is fully cooked. If the sauce gets too thick, add a splash of hot water.

Recipe Notes & Tips:

1. Three different ways to partially cook the salmon:
  • Air-fryer – Preheat air-fryer for 3 minutes at 400°F/ 200°C. Air-fry the salmon for 5 minutes. You can line the basket with parchment paper for easy clean-up but note that the fish will sort of have pale somewhat a steamed texture rather than a crispy or browned texture.
  • Oven – Preheat oven for 5 minutes at 425°F/ 220°C. Place salmon in a baking tray lined with a greased parchment paper or foil. Broil for 5 minutes.
  • Pan-sear – Heat a skillet over medium-high heat until very hot. Add the canola oil then swirl to coat. Add the salmon cubes and sear each side for 2 minutes until nice and brown. Use cooking tongs to flip the fish for convenience.
2. Red curry paste – alternatives are yellow curry powder or yellow curry paste. Use the same amount.
3. Stock cubes – use chicken or fish stock cubes alternately. You only need a pinch of it so it doesn’t overpower the flavor of the curry paste.
Author : Mella
Course : Main Course
Cuisine : Asian, Thailand
Keyword : coconut salmon curry, thai curry mango, Thai fish curry
Nutrition Facts
Coconut Curry Salmon with Mango (Thai-style)
Amount per Serving
Calories
572
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
7
g
Cholesterol
 
83
mg
28
%
Sodium
 
594
mg
26
%
Potassium
 
1163
mg
33
%
Carbohydrates
 
15
g
5
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
34
g
68
%
Vitamin A
 
2106
IU
42
%
Vitamin C
 
21
mg
25
%
Calcium
 
72
mg
7
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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