Easy Peasy Thai Yellow Curry w/ Salmon

Change your curry game with this recipe!

Change your curry game with this recipe!

In this easy recipe, I combine a Thai Yellow Curry Paste with salmon fillets. The yellow variety is milder than the red and green curry pastes, but just as tasty. So, give your fishy meal a twist and let it swim in a sea of aromatic ​​curry sauce.

This Easy Peasy Thai Yellow Curry w/ Salmon, is the sixth recipe that I’m sharing in my cookery column in The Posthoorn Escamp West. You can find the recipe here as well. My cookery columns are written in Dutch and on my blog you’ll can switch to English or Dutch!

You can read the article HERE - Posthoorn Escamp West

Easy Peasy Thai Yellow Curry w/ Salmon

  • Prep: 10 min
  • Total: 25 min

  • Fish


- 2 salmon fillets with skin
- 1 tsp garlic powder
- 2 tsps Thai Yellow Curry Paste (use one from So Thai, Fair Trade or Blue Elephant)
- 2/3 cup coconut milk
- 1 tbsp olive oil
- 1 tbsp of butter
- salt & pepper to taste


  1. Season the salmon fillets with garlic powder, salt & pepper.

  2. Place a skillet over medium heat and add olive oil and butter.

  3. Then add the salmon fillets skin side up and cook them for about 6 minutes (3 minutes per side). Turn halfway through the cooking time and let the salmon fillets rest on a plate.

  4. In the same skillet, heat 2-3 tsps of Thai Yellow Curry Paste over medium heat. After a few minutes, add the coconut milk. Mix well and season the sauce with salt & pepper if necessary. Finally, add the salmon fillets and remove the pan from the heat.

  5. Serve the salmon fillets with rice and optionally some steamed or stir-fried vegetables.

    - Vary with chicken, beef or pork.
    - Is your sauce too spicy? Add extra coconut milk or a little sugar.

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