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4.67 from 3 votes

Red Curry Salmon with Coconut Brown Rice

Thai red curry paste adds a delicious glaze to the top of roasted salmon. Pair the red curry salmon with slightly sweet coconut brown rice and you have a delicious dinner on your hands.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish
Cuisine: Thai
Keyword: easy dinner, easy, weeknight-friendly, family friendly, seafood
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $10.00


  • Saucepan
  • Oven-Safe Wire Rack
  • Half Sheet Pan
  • Mixing Bowl


For the Rice:

  • 1 cup Brown Rice
  • 1 cup Light Coconut Milk
  • 1 ½ cups Water
  • 4 Scallions, green parts only, thinly sliced (green onions)

For the Salmon:

  • 4 5 oz Salmon Filets
  • 1 tablespoon Thai Red Curry Paste (see note)
  • 2 teaspoon Light Brown Sugar
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Olive Oil
  • 1 Lime, cut into quarters


  • Combine the brown rice, coconut milk, and water in a large, heavy-bottomed pot. Over high heat, bring the mixture to a boil. As soon as it begins to boil, reduce the heat to a very low simmer. Put the lid on the pot and allow to simmer for 40-45 minutes, or until all of the liquid is absorbed. Remove the pot from the heat and allow to rest, covered, for at least 5 minutes, or until you are ready to serve. Just before serving, stir in the sliced scallions.
  • Turn on the oven's broiler. Place a wire rack on top of a foil-lined baking sheet. Brush the wire rack with olive oil to prevent the salmon from sticking. Place the salmon filets about 3 inches apart on the wire rack. Sprinkle the salmon with salt and pepper. Put the salmon filets under the broiler for 4 minutes. Meanwhile, whisk together the red curry paste, light brown sugar, soy sauce, and olive oil. Remove the partially-cooked salmon filets from the oven and brush the red curry mixture evenly over the top of each. Return the filets to the broiler and continue broiling until the tops turn brown and the salmon is cooked through, 2-4 minutes more.
  • Serve each salmon filet over about ¾ cup brown rice. Serve each with a quarter of lime for squeezing over the top.


Thai red curry paste usually contains some combination of shallot, lemongrass, chilies, garlic, cilantro, and galangal (a root that tastes different than, but looks similar to ginger). Red curry paste is available in the international section of many grocery stores, although it may be either in the refrigerated section (often near the herbs) or in a shelf-stable variety near the other Asian dried goods.