Thai-style salmon in spicy red curry

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Easy Prep

Thai-style salmon in spicy red curry

Spicy, Dairy-Free, Gluten-Free

2 Servings, 430 Calories/Serving

25 – 40 Minutes

Keep those take-out menus in the drawer. You’ll have this knockout gluten-free curry on the table in no time using traditional Thai pantry ingredients.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 ounces organic cremini or other button mushrooms
  • 1 wedge organic Savoy or other cabbage (about ¾ pound)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh Thai (or Italian) basil
  • 1 tablespoon red curry paste (contains soybeans and crustacean shellfish)
  • ¾ cup coconut milk

Ingredient IQ

Coconut milk is made from the white meat of the coconut, finely ground and soaked in water. As it soaks, a layer of coconut cream rises to the top and is then skimmed off, while the remaining liquid is strained. It’s a popular base for Thai-style curries such as this one.

Nutrition per serving

Calories: 430, Protein: 36g (72% DV), Fiber: 7g (28% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 85mg (28% DV), Sodium: 180mg (8% DV), Carbohydrates: 35g (12% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Fish, Crustacean shellfish, Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and start cooking the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn the fish and cook for 30 seconds, until starting to turn opaque but not yet cooked through. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.
While the fish cooks, prepare the remaining ingredients.


Prep the remaining curry ingredients

  • Thinly slice the mushrooms.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut the remaining lime into wedges.]
  • Strip the basil leaves from the stems; coarsely chop the leaves.


Cook the curry; finish the fish

In the same pan used for the fish, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms and curry paste and cook, stirring occasionally, until the mushrooms start to soften, 2 to 3 minutes. Add the cabbage, season with salt, and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Add the coconut milk and 1½ cups [3 cups] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 4 to 6 minutes.
Add the fish (skin side up for the salmon) and cook until the flesh is opaque and flaky, 2 to 4 minutes. Stir in the lime juice and basil and season to taste with salt and pepper.



Transfer the fish, vegetables, and sauce to individual bowls and serve with the lime wedges.

Kids Can!

  • Juice the lime.
  • Strip the basil leaves.
  • Measure the water for the curry.

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