Thai Red Curry Salmon Bake

Tray Bake Thai Salmon

This is a fantastic mid-week dinner as it has minimal prep time, very few ingredients and it tastes delicious! 

Make sure you heat the red curry sauce until it’s simmering before adding it to the rice, otherwise your rice won’t cook through fully. But make sure you don’t leave it to simmer as the sauce will reduce. Just bring it up to the boil and then turn off the heat. 

I’ve used a good quality store-bought red curry paste, 195g in total. Feel free to try and make your own red curry paste and use 195g in this recipe. 

Happy sprouting, baking and cooking!

x Danielle


Thai Red Curry Salmon Bake


Red Curry Sauce:

195g red curry paste

400ml coconut milk (full fat)

1/2 cup water

2 tbs coconut palm sugar

2 tbs fish sauce

Juice from 1 lime


1 ½ C basmati rice

1 onion, sliced

1 carrot, thinly sliced

2 fillets salmon (3 salmon fillets if it’s for 3 people)

1 broccoli, cut into pieces

Fresh coriander, chopped


Preheat your oven to 180°C, fan forced.

Add all the red curry sauce ingredients to a saucepan, mix together well and bring to a gentle simmer. Once it’s brought to the boil turn off the heat, do not continue to let it boil.

Add the rice, onion and carrot into a roasting dish. Pour over the hot red curry sauce and using a fork gently mix everything together. Cover the dish with aluminum foil and bake in the oven for 35 minutes.

Remove the baking tray from the oven, remove the foil and add the salmon fillets and broccoli pieces. Make sure to nestle both into the rice and curry mixture. Pop back in the oven (without the foil) and bake for a further 30 minutes.

Remove from the oven, scatter with fresh coriander and serve.

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This is such a versatile dish that is quick and easy to make. You can serve the chicken sliced on top of a large green