Red Curry coconut sauce with sweet chunks of pineapple and melt in the mouth salmon, this Red Salmon & Pineapple Curry is on the table in under 30 minutes and is so tasty!

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I love curry on nights when I feel like something comforting, warming and quick! I am just using premade curry paste because life is short. The addition of fruit in curries can be so lovely, pineapple and lychee are my favourites. Serve this red curry with rice on the side and some roti to dip into the sumptuous sauce.

Ingredients:

4 fillets of Salmon, approximately 15-200 grams each (one serve)
Salt and pepper
Oil for frying, I use canola or vegetable oil
Onion
Root Ginger
Red Curry paste, I like to make mine quite punchy, but use 2 tablespoons if you like it mild.
Coconut cream
Coconut milk *
Brown sugar
Fish sauce or salt
2 kaffir lime leaves *optional
Diced pineapple, I usually use canned pineapple
Vegetables – I am using 100 grams sugar snap peas & 2 small bunches of broccolini
Garnish
Fresh red chilli
Coriander
Rice to serve

How to make Salmon & Pineapple Red Curry:

Take the salmon and check for any pin bones and remove. Season well on both sides. In a non-stick fry pan, heat a teaspoon of oil on a medium heat and fry the salmon skin down for approx. 4 minutes, flip and cook for a further 2-3 minutes. Until the salmon has nice colour on each side but pink in the middle. Remove from the pan and set aside.

Add a little more oil to the pan and sauté the onion until translucent, around 4 minutes, add the ginger and the ginger, fry for 1 minute, add the red curry paste and fry for around 1 minutes, if it is sticking add a little more oil. This releases the spices in the paste, and you get the best flavour from it. Add the coconut cream and milk and brown sugar, season with fish sauce or sat and add the kaffir lime leaves and pineapple.

At this point you can add your vegetables to the curry and cook until tender, approx. 3 minutes, OR you can cook them in a pot of boiling water until tender. I like to do the later so you can still see the vibrancy of the vegetables, however if you would like to save on dishes, add them straight into the curry! Taste and adjust seasoning with fish sauce/salt and sugar if needed. Add the salmon and vegetables back into the curry sauce and simmer for a minute so that flavours infuse and the salmon is lovely and hot.

To serve take off the heat and garnish with chilli and coriander. Serve with rice.

If you are looking for more recipes using Salmon check out my posts for Salmon Tray Bake with Herby Lemon Mayo and Salmon with Teriyaki Noodles.

Common questions about Salmon & Pineapple Red Curry:

What if I don’t like salmon? You can use chicken, tofu, jackfruit, beef or pork for this curry.

What other vegetables can I use? The options are many! I love using frozen peas and/or corn, carrot, roasted or finely sliced kumara, potato, cherry tomato, spinach, bok choy, choy sum and baby corn.

Canned or fresh pineapple? Both work well in this recipe. An alternative to pineapple is lychee.

What wine would you serve with this dish? A gewürztraminer or sweet Riesling would be best, but i do love a cold beer with curries the best!

Red Salmon & Pineapple Curry

Servings 4

Ingredients

4 fillets of Salmon approximately 15-200 grams each (one serve)
Salt and pepper
2-3 teaspoons Oil for frying
1 Onion diced
Thumb sized piece of Ginger peeled and julienned
2- 3 tablespoons red curry paste I like to make mine quite punchy, but use 2 if you like it mild.
1 can coconut cream
1 can coconut milk *
1 tablespoon Brown sugar
½ teaspoon of fish sauce or salt
2 kaffir lime leaves *optional
300 grams diced pineapple
Vegetables – I am using 100 grams sugar snap peas & 2 small bunches of broccolini
Garnish
Fresh red chilli
Coriander
Rice to serve

Instructions

Take the salmon and check for any pin bones and remove. Season well on both sides.
In a non-stick fry pan, heat a teaspoon of oil on a medium heat and fry the salmon skin down for approx. 4 minutes, flip and cook for a further 2-3 minutes. Until the salmon has nice colour on each side but pink in the middle.
Remove from the pan and set aside.
Add a little more oil to the pan and sauté the onion until translucent, around 4 minutes, add the ginger and the ginger, fry for 1 minute, add the red curry paste and fry for around 1 minutes, if it is sticking add a little more oil. This releases the spices in the paste, and you get the best flavour from it.
Add the coconut cream and milk and brown sugar, season with fish sauce or sat and add the kaffir lime leaves and pineapple.
At this point you can add your vegetables to the curry and cook until tender, approx. 3 minutes, OR you can cook them in a pot of boiling water until tender. I like to do the later so you can still see the vibrancy of the vegetables, however if you would like to save on dishes, add them straight into the curry!
Taste and adjust seasoning with fish sauce/salt and sugar if needed.
Add the salmon and vegetables back into the curry sauce and simmer for a minute so that flavours infuse and the salmon is lovely and hot.
To serve take off the heat and garnish with chilli and coriander. Serve with rice.

Recipe Notes

*Instead of 1 can coconut cream and 1 can coconut milk you can use 2 cans of coconut milk, or 2 cans of coconut cream.
Vegetable substitutes – the options are many! I love using frozen peas and/or corn, carrot, roasted or finely sliced kumara, potato, cherry tomato, spinach, bok choy, choy sum and baby corn.

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