Salmon Red Curry with Chili Crisp Recipe

Salmon Red Curry with Chili Crisp Recipe

Sockeye Salmon Thai Red Curry with Chili Crisp Recipe

Fresh Thai-inspired flavors with Wild Alaska Sockeye in rich coconut milk broth with wild mushrooms, ginger, garlic, lime juice and a spicy crunch. For best results, thaw 2 portions of Salmon Sisters Wild Alaska Sockeye Salmon overnight in the refrigerator before preparing.

Prep time: 15-20 min | Cook time: 20-25 min | Total time: 45 min | Yield: 2 -3 servings


2 6oz portions of Salmon Sisters Wild Alaska Sockeye Salmon, cut into 4 pieces per fillet

1/4 cup sesame oil

1 inch fresh ginger, grated

4 cloves garlic, minced or grated

2 scallions (green onions), chopped + more for garnish

4 small shallots, chopped

1 full lemongrass stalk, finely chopped

1 cup mixed wild mushrooms, torn (shiitake, crimini, beech or maitake) 

3-4 tablespoons Thai red curry paste

2 cans (14 ounce) can full fat coconut milk

1 tablespoon fish sauce

2 teaspoons honey

2 cups roughly chopped bok choy and/or kale

2 large limes, zested and juice reserved

1/4 cup fresh cilantro or basil, roughly chopped

⅓ cup roasted peanuts

1 jar chili crisp (i.e. Lao Gan Ma Spicy Chili Crisp or similar)

Steamed rice, for serving (Basmati or Jasmine)



Heat the sesame oil in a large dutch oven or pot over medium heat, being careful not to burn the oil.  Add the ginger, garlic, scallions, shallots and lemongrass. Cook for 7-8 minutes, or until they are soft and become very fragrant. 

Stir in the mushrooms and continue to cook for another 5 minutes, until they are lightly colored and soft. Add the curry paste and mix well to coat aromatics - cooking until fragrant- approx 1 minute.  Add the coconut milk, fish sauce, and honey and stir to combine well. Bring the mixture to a simmer, and add the salmon and greens, ensuring they are submerged in the base liquid. Cover with a lid and cook for 4-5 minutes- checking the salmon for doneness.  It is best to shut off your heat early before the salmon is fully cooked, as the fish will continue to ‘carry-over cook’ in the pot. 

Very gently stir in the lime zest, lime juice, cilantro and/or basil. 

To serve, divide the rice among bowls and spoon the curry overtop. Garnish with roasted peanuts, lime wedges, scallions, extra cilantro and a generous spoonful of chili crisp. Enjoy!

Photos courtesy of Brian Grobleski. Shop our best selling Wild Alaska Sockeye Salmon Box and try this easy recipe at home. Sign up for our newsletter for delicious recipes in your inbox. Learn more about the sustainability and health benefits of Wild Alaska Seafood here

Lifestyle Recipe Seafood

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published