I love salmon for its mildly sweet flavor and buttery richness and have shared a few delicious recipes over the years: Air Fryer Salmon, Best Salmon Patties, Baked Salmon in Chili Lime Marinade, and Lemon Honey Glazed Salmon. It is creamy from coconut milk, savory from the red curry paste, sweet from the sugar, and tastes rich and buttery from the salmon. Among the legion of curries that I have made, Thai coconut curry stands out, mainly because of the perfect balance of flavors, I feel. It has umami, creaminess, spiciness, and sweetness—something for all of us. I like salmon for its mild, sweet, and delicate texture. Added to the coconut curry, it offers a nice option for similar flavors, like Thai Red Curry. Salmon is a meaty fish with oceanic tastes, and being a fatty fish, it tastes rich and buttery. This taste profile blends well with the balanced flavors of the coconut curry sauce. It doesn’t have a very strong flavor and hence pairs well with a variety of sauces and seasonings. For a few Thai-inspired dishes, check out Thai Cashew Chicken Stir Fry, Thai Chicken Coconut Soup (Tom Kha soup), Thai Red Curry With Chicken, and Thai Grilled Chicken. To reheat, do so on the stovetop by gently simmering it again. If the curry appears to separate, stir it until it mixes. You may also reheat it in the microwave. If you feel the curry has become watery, just add a dash of coconut milk and stir.
