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Salmon Thai Curry with Garlic Butter & White Rice

Succulent Salmon in a fragrant Thai Curry sauce with Chili Garlic Butter sauce and White Rice.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Vegetable oil | Salt | Black pepper | Cooking pot | Chopping board | Knife | Non-stick frying pan | Cooking pan | Wooden spoon

Cooking Instructions


Step 5 : Make the Sauce

For the crispy garlic chili, melt butter in a pan, add garlic and chili flakes (spicy), cooking until the garlic is golden and crispy.

400 ml Water for Rice
180 g Jasmine Rice
10 g Ginger
20 g Garlic
250 g Broccoli
10 g Coriander Leaves
10 g Basil Leaves
320 g Salmon Fillet
2 g Turmeric Powder
2 g Garam Masala
2 g Smoked Paprika
2 g Cinnamon Powder
15 g Honey
35 g Red Thai Curry Paste
400 ml Coconut Milk
30 ml Tamari Soy Sauce
20 g Fish Sauce
50 g Butter
2 g Chilli Flakes


Soy, Dairy, Wheat, Fish

Step 1 : Cook the Rice

Wash and rinse the rice. Then, bring a pot of salted water to a boil, add the rice, simmer covered on low heat for 12 minutes, and set aside when done.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-fry the Salmon

Mix the salmon with turmeric, garam masala, smoked paprika, chili powder (spicy), cinnamon powder, salt, black pepper, and honey ensuring it's well coated. Heat a pan with oil over medium heat, cook the salmon skin-side down for 4 minutes on each side, then remove and set aside.

Step 2 : Prep the Ingredients

Peel and finely chop both ginger and garlic. Separate broccoli into florets and finely chop the coriander and basil for later use.

Step 4 : Simmer the Curry

Sauté ginger and curry paste for 15 seconds, then add coconut milk, tamari, and fish sauce and simmer for 5 minutes. Add the broccoli, season to taste, and stir in half of the basil and coriander.

Step 6 : Serve and Enjoy!

Spoon rice into bowls, ladle over the coconut curry, place a piece of salmon on top, and garnish with the crispy garlic chili (spicy), remaining basil, and coriander.


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