Thai Red Curry Salmon Served With Pickled Cucumbers & Onions Over Coconut Curry Rice

Thai Red Curry Salmon Served With Pickled Cucumbers & Onions Over Coconut Curry Rice


Rich and earthy red curry brimming with Thai flavor marinates meaty salmon to bring adventure and spice to your dinner table. Served over coconut curry rice, the tender salmon flakes apart with a fork so every flavor joins in perfect harmony. Pickled cucumbers and onions cleanse the palate with each bite to round out the meal.


Calories Per Serving: 577  |  Serves: 2  |  Minutes: 55

Add To Cart


  1. Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander.
  2. Return cucumber to the large bowl and add sliced red onion.
  3. Mix vinegar and sugar in a medium pot then bring to a boil to dissolve sugar.
  4. Pour vinegar mixture over cucumbers and onions. Cover and refrigerate overnight or at least 45 minutes before serving.
  5. To make the salmon marinade mix packet olive oil, packet of red Thai curry, ½ packet sriracha. Marinade salmon 30 covered.
  6. Preheat oven to 400 degrees.
  7. In a non stick baking sheet place salmon skin side down and pour marinade liquid over the salmon. Bake for 12-15 minutes.
  8. Bring rice and 1 ½ cups water to boil in a small pot. Reduce heat. Stir in then cover and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before removing the lid. Fluff with a fork before serving.
  9. Place cooked rice on plate or bowl. Top the rice with the salmon, drizzle the sauce from sheet tray over salmon. Take your pickled cucumber and onions and place desired amount on top of salmon.



  • 2 salmon fillets (6 oz each)
  • 1 small cucumber
  • 1 small red onion
  • 1 packet olive oil
  • 1 packet coconut curry rice
  • 1 packet sriracha seasoning
  • 1 packet Thai red curry
  • 1 packet malt vinegar
  • 1 packet fine sea salt
  • 1 packet sugar

Tools Needed:

  • Marinating container or plastic bag
  • Mason jar (recommended)
  • Sauce pot
  • Ovenproof medium skillet
  • Chef's knife
  • Measuring cup