Ingredient Notes, Cook’s Tips, and FAQs
- Thai Red Curry Paste: I recommend using Mae Ploy Thai red curry paste or Maesri Thai red curry paste for the most authentic flavor. Keep in mind different brands will have varying levels of spice, so I recommend adding 2-3 tablespoons first, then taste the sauce after seasoning it in step 4. Stir in more curry paste if you feel more spice or flavor is needed before adding the veggies in step 5.
- Thai ingredients: Asian red shallots, baby corn, and kaffir lime leaves can be found at Thai specialty grocery stores and some Asian supermarkets depending on where you’re located. Thai red curry paste and fish sauce can be found in the Asian aisle of most large supermarkets, at Asian supermarkets and Thai speciality ingredients stores. Or they can be purchased online.
- Salmon: I recommend leaving the skin on during cooking so that the salmon can hold its shape in the sauce. If you’re not a fan of eating fish skin, peel off the skin with a spoon before serving (or people can peel it off in their own helping too).
- Other fish/seafood options: Cod, mackerel, trout, snapper, or sea bass are all great fish options. You can also make this curry with squid, shrimp, or prawns. But skip frying them first and add them to the curry sauce just before adding the veggies in step 5.
- Can I make this gluten-free or dairy-free? The ingredients in this recipe are all gluten-free and dairy-free. But double check the ingredients list on the Thai red curry paste and fish sauce you’re using to ensure they are GF certified.
- Can I make this ahead? Yes! This dish keeps well in a sealed airtight container in the fridge for 3-4 days. Reheat in a wok or large pan on the stovetop, or for 2-3 minutes in the microwave until hot throughout.
- Can I make this vegetarian/vegan? Use tofu instead of the salmon, a vegetarian/vegan Thai red curry paste (many brands have shrimp paste), and a vegan fish sauce (or soy sauce). You can stir in some crispy pan-fried tofu cubes (or baked tofu cubes) into the sauce before adding the veggies in step 5.