Thai-style salmon in spicy red curry with fresh basil

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

Thai-style salmon in spicy red curry with fresh basil

Thai-style salmon in spicy red curry with fresh basil

Gluten-Free Friendly, Keto-Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 520 Calories/Serving

25–40 Minutes

Spice up your weeknights with our red-hot curry paste. Our house-made blend includes chili, coriander, lemongrass, and fish sauce for rich layers of flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • 2 ounces organic cremini or other button mushrooms
  • 1 wedge organic Savoy or other cabbage (about 7 ounces)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh Thai basil
  • 1 tablespoon red curry paste (contains shrimp)
  • ¾ cup coconut milk

Nutrition per serving

Calories 520, Total Fat 39g (50% DV), Sat. Fat 18g (90% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 510mg (22% DV), Total Carb. 15g (5% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Crustacean Shellfish (shrimp), Tree Nuts (coconut)

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

  • 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. Add the fish (skin side down for the barramundi) and cook until lightly browned (and the barramundi skin is crisp), 3 to 4 minutes. Turn and cook until the flesh is opaque but not yet cooked through, 1 to 2 minutes. Transfer to a plate. Do not clean the pan. While the fish is cooking, 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 the remaining 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 half the curry paste, plus more if desired (for a spicier curry). 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 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened slightly, 4 to 6 minutes.

Add the fish (skin side up for the barramundi) and cook until the flesh is flaky and cooked through, 2 to 4 minutes. Remove from the heat, 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. 
  • Time the cooking.