Salmon is one of those superfoods that tastes good and is good for you. If you love salmon, then you must also try my Asian Salmon, Mango Habanero Salmon, and Roast Salmon Provençal.

One thing I love about salmon is that you can really make it taste like any flavor simply by the ingredients you use. Salmon has this light fish flavor, and so if you add in strong flavors such as coconut and curry, that’s what you end up tasting.

Reasons to Love This Curry Salmon

• Packed with omega-3 fatty acids and vitamins, this Coconut Curry Salmon recipe is a delicious way to enjoy a healthy dinner.
• This dish is versatile and can be paired with various sides, like rice, vegetables, or noodles.
• Requiring only a few simple ingredients, the Coconut Curry Salmon recipe is convenient and budget-friendly, ideal for weeknight dinners.

Recipe Ingredients

• Red Curry Paste: This spicy and aromatic paste adds a vibrant, bold flavor to the dish.
• Coconut Milk: Creamy and mildly sweet, coconut milk gives the sauce its luxurious, velvety texture.
• Fresh Ginger: Pungent and slightly sweet, fresh ginger adds a zesty, warming spice that deepens the flavor of the curry.

See the recipe card for full information on ingredients and quantities.

Variations

• Cauliflower Rice Instead of White Rice: Swap white rice for cauliflower rice for a low-carb, hearty alternative. This nutritious side adds a slightly nutty flavor and extra texture.
• Fish Sauce for Soy Sauce: Use fish sauce instead of soy sauce for a deeper, umami-rich flavor.
• Herbs and Spice Variation: For a fresh twist on Coconut Curry Salmon, try adding fresh herbs like cilantro, basil, or mint for an aromatic twist. Spice it up with turmeric for warmth, cumin for nuttiness, or a dash of cayenne for extra heat.

Step #2: In a small bowl, combine the oil and spices to make a rub for the salmon. Note: If you think the rub is too thick, you can add another ½-1 teaspoon of oil.

Step #3: Next, place your salmon skin-side down on your prepared baking sheet and coat it in the rub.

Step #4: Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit (63 degrees Celsius) internal temperature.

Step #6: In a medium skillet over medium heat, add the garlic and ginger and sauté for 3 minutes.

Step #7: Next, add the brown sugar and curry paste, and sauté for another 2 minutes.

Step #8: Then, add the coconut milk, soy sauce, lime zest, and spinach. Stir until the spinach has wilted.

Step #9: Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl, topping it with the salmon, and finally, the sauce. Enjoy!

Expert Tips

• Enhanced Flavor Rub: For a more intense flavor, let the salmon fillet sit with the rub on for at least 15 minutes before baking. This marinating time allows the spices to penetrate deeper into the fish.
• Allow the Sauce to Simmer: After incorporating the coconut milk, soy sauce, lime zest, and spinach, let the sauce simmer gently for a few extra minutes for a richer and more harmonious taste.

Frequently Asked Questions

Storage Info

To store Coconut Curry Salmon, place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months.

To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat until heated through, or microwave on medium power for 2-3 minutes.

More Delicious Curry Recipes You’ll Love

• Thai Red Curry
• Curry Chicken Salad
• Indonesian Curry Tofu Noodles
• Green Curry Sauce
• Creamy Cashew Chicken Curry
• Fall Vegetable Curry
• Pineapple Curry Chicken Skewers

What is Pad See Ew?

Pad See Ew (ผัดซีอิ้ว) is one of the most popular Thai stir-fried noodle dishes. Similarly, it stands proudly alongside well-known favorites like chicken Pad Thai, beef Pad Thai, and Pad Kee Mao (drunken noodles).

Moreover, this dish features wide rice noodles stir-fried with garlic, eggs, and Chinese broccoli, often accompanied by beef, chicken, or tofu. The name “Pad See Ew” translates to “fried soy sauce,” highlighting its key ingredient—dark soy sauce, which imparts its signature flavor.

Reasons to Love This Thai Pad See Ew

• Pad See Ew is a balanced meal in one dish—protein, carbs, and veggies all together, no need to fuss with sides.
• The combination of tender beef, chewy noodles, and crisp veggies makes it such a satisfying and hearty meal.
• It’s a lifesaver on busy nights—this Beef Pad See Ew recipe comes together so quickly.

Recipe Ingredients

• Dark Soy Sauce: Its deep, rich flavor gives the dish that signature savory taste and color.
• Oyster Sauce: Contributes a savory, slightly sweet, and earthy taste to the dish.
• Garlic: A must-have for that warm, aromatic kick.

For a full list of ingredients and amounts, see the recipe card below.

Variations

• Protein Boost: We love using beef in our Pad See Ew, but this dish is so flexible! Swap in chicken, tofu, pork, or shrimp—whatever you have on hand. Sometimes, we even enjoy it without any protein. Customize it to your taste!
• Chinese Broccoli Swap: If you are not a fan of Chinese broccoli or if you are unable to find it near you then you can also use Bok Choy or even Broccolini as your vegetables in this recipe.
• Noodle Alternatives: Traditionally, we make Pad See Ew with wide flat rice noodles, but don’t worry if you can’t find them at local Asian grocery stores! You can use a different type of rice stick noodles, fettuccine, or even linguine as a substitute. If you prefer the authentic version, you can easily order wide rice noodles online from Amazon or other retailers.

Step #1: In a medium bowl, combine the cut-up beef, baking soda, and water. Mix well and set aside for 1-2 hours to marinate.

Step #3: In a small bowl, combine all the sauce ingredients, mix together well, and set aside.

Step #5: In your wok or a large skillet, heat 1 tablespoon of oil over high heat. Add in the garlic and beef, and cook until the beef is about halfway cooked.

Step #6: Add in the broccoli stems and cook until the beef is almost fully cooked.

Step #7: Next, add in the broccoli leaves and cook until they are almost wilted.

Step #8: Push everything in the wok to the side and add your whisked eggs to cook and scramble them in the wok.

Step #9: Add in the cooked noodles and sauce mixture, and mix everything together for about 1-2 minutes.

Step #10: Finally, serve hot and enjoy!

Expert Tips

• Prepare Fresh Noodles Properly: Ensure your fresh rice noodles are at room temperature before cooking. If the noodles are cold or stiff from refrigeration, quickly rinse them under hot tap water just before stir-frying. This prevents them from clumping together during cooking. Be sure to shake off any excess water and use them immediately to maintain the best texture.
• Blanch Broccoli Stems: If you prefer a softer texture, quickly blanch the broccoli stems in boiling water for 1-2 minutes before stir-frying. This helps them cook more evenly with the other ingredients.

FAQs

Storage Info

You can store Thai Pad See Ew leftovers in an airtight container in the fridge for 3-5 days. Because of the wide rice noodles, I wouldn’t recommend freezing it.

When it’s time to reheat, I like to warm it up in a wok with a little olive oil—it really brings everything back to life. If you’re in a hurry, the microwave works too; just heat it until it’s nice and hot.

More Delicious Thai Recipes You’ll Love

• Thai Pork and Green Beans
• Thai Red Curry (Vegan)
• Coconut Curry Salmon
• Panang Noodles
• Spicy Grilled Veggie Skewers

I’m certain that if you follow me, you know of my love for Thai food. Well, when I first had this dish, I knew I had to create my own recipe for it. One thing I love about this dish is that it is 100% vegan! Plant-based dishes packed with flavor are my jam, and this recipe is no exception.

If you love all things Thai, then you should also check out some of my other favorite Thai dishes, like my Thai Style Papaya Salad Rolls, 20 Minute Spicy Panang Peanut Noodles, and Thai Cashew Chicken.

What is the Difference Between Red Curry and Yellow Curry?

Red curry and yellow curry differ in their ingredients and flavors. Red curry, made with red curry paste and ingredients like red chilies and lemongrass, offers a bold and spicy taste. It typically includes robust additions like bamboo shoots and basil.

On the other hand, yellow curry is made with yellow curry paste featuring turmeric and cumin. It is milder and sweeter, often containing potatoes and onions, and has a creamy texture from coconut milk. The turmeric gives it a distinctive color and a slightly earthy flavor, making it less spicy than red curry.

Reasons to Love This Vegan Curry

• The combination of coconut milk, red curry paste, and fresh herbs creates a uniquely rich and aromatic taste.
• I love that this curry is loaded with a variety of vegetables, it’s packed with vitamins, minerals, and fiber.
• Simple to prepare, this Vegan Thai Red Curry is ideal for a quick dinner, requiring minimal cooking time.

Recipe Ingredients

• Thai Red Curry Paste: Packed with spices and herbs, this paste imparts a robust and spicy flavor.
• Coconut Milk: Creamy and rich, coconut milk balances the heat from the curry paste. It also adds a silky texture and sweet, nutty flavor.
• Lime Juice: Adds a zesty freshness that cuts through the creaminess of this curry.

See the recipe card for full information on ingredients and quantities.

Variations

• Garnish Options: Fresh herbs like cilantro or Thai basil can add a burst of freshness, while thinly sliced green onions provide a mild crunch and a pop of color. For those who enjoy a bit of heat, slices of fresh red chili or a sprinkle of red pepper flakes can be great additions.
• Alternate Leafy Greens: Swap kale with spinach for a milder taste and quicker cooking time. Spinach wilts faster and integrates smoothly.

Step #2: In a large skillet, add your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.

Step #3: Then, add in the ginger and garlic and cook for about 2 minutes.

Step #4: Add in the bell peppers and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes.

Step #5: Next, add in the Thai Curry paste and cook for another 2 minutes.

Step #6: After that, add in the coconut milk, water, kale, and brown sugar and stir to combine.

Step #7: Bring the mixture to a simmer and cook until the vegetables have softened to your liking.

Step #10: Add garnishes as desired and enjoy!

Expert Tips

• Choose the Right Coconut Milk: Opt for full-fat coconut milk for a richer, creamier texture in your Thai Red Curry. It makes a significant difference in flavor and consistency.
• Adjust the Heat: Depending on your tolerance for spiciness, you can adjust the amount of Thai Red Curry Paste. Start with less and add more as needed to find your perfect heat level.
• Seasoning Timing: Add lime juice and adjust salt at the end of cooking. This prevents the lime juice from becoming bitter and helps better integrate the flavors.

Frequently Asked Questions

Storage Info

Store Thai Red Curry in an airtight container in the refrigerator for up to 4 days. It can be frozen for up to 3 months; however, the vegetables may become slightly mushy upon thawing.

Reheat the curry on the stove over medium heat until hot throughout, stirring occasionally. If the curry seems too thick after refrigeration or freezing, add a little water or coconut milk while reheating to restore its creamy texture. It’s best not to microwave as this can affect the texture and flavor.

More Curry Recipes That You’ll Love

• Easy Homemade Red Curry Paste
• Quick Fall Vegetable Curry
• Indonesian Chicken Curry
• Cashew Chicken Curry
• Slurpy Thai Curry Noodles with Chicken and Pineapple
• Slow Cooker Chicken Curry

This Thai sticky rice recipe is going to change the way you look at rice! The first time I saw this dish, I couldn’t imagine considering rice as a dessert. What? Every time I make or order rice, it is always savory and a part of an appetizer, a meal, or attached to the outside of my sushi, but never have I had it as a dessert. That is, before this recipe.

This Thai sticky rice is a popular Thai dessert most often served in the spring when mangoes are in their peak season, but it can still be made year-round.

What is Thai Mango Sticky Rice?

Thai Mango Sticky Rice is a traditional dessert popular in Southeast Asia, particularly in Thailand, known for its sweet, creamy, and slightly savory flavor profile. Sticky rice (also known as glutinous rice) cooks and sweetens with coconut milk, combining to serve typically with fresh ripe mango slices.

In Thailand, people call this beloved dessert “Khao Niew Mamuang.” The term “Khao Niew” translates to sticky rice, while “Mamuang” means mango, directly reflecting the main ingredients of the dish.

Reasons to Love This Sticky Rice

• I love that the natural sweetness of ripe mangoes harmoniously blends with the subtle sweetness of the sticky rice.
• The combination of creamy sticky rice and soft, juicy mango creates a delightful texture.

Recipe Ingredients

• Thai Sweet Rice: Thai Sweet Rice is sticky and chewy and essential for the dish’s texture.
• Coconut Milk: Adds a creamy, rich taste and smooth texture.
• Ripe Mangoes: Their sweet, juicy nature adds a fresh, fruity contrast to the creamy rice.

See the recipe card for full information on ingredients and quantities.

Variations

• Garnish Options: Sprinkle toasted sesame seeds for a nutty crunch. For an herbal freshness, add fresh mint leaves. Add crispy toasted coconut flakes, and zesty lime zest to complement the mango. You can also use colorful edible flowers for presentation, and chopped peanuts for a savory contrast.

Step #1: Soak the rice in 1 cup of water in a pot for 20-30 mins. Do not drain the rice.

Step #2: Add ½ cup more water, plus ½ of the can of coconut milk, salt, and 1 tablespoon of brown sugar. Stir well. Bring to a gentle boil, then reduce to medium-low heat until you reach a gentle simmer. Partially cover with a lid so that steam can still escape.

Step #4: To make the coconut sauce, warm, but do not boil, the rest of the coconut milk mixture over medium-low heat in a small saucepan. After 3-5 minutes, add 5 tablespoons of brown sugar, stirring to dissolve. Taste test for sweetness, adding more sugar if desired.

Step #5: In a serving bowl, scoop some rice and drizzle the sauce over the top. Add in your mango slices and enjoy!

Expert Tip

To make the perfect Thai Mango Sticky Rice, pay close attention to the ripeness of the mangoes. Choose mangoes that are ripe but still firm. They should give slightly to pressure, indicating sweetness without being overly mushy.

Frequently Asked Questions

Storage Info

Store Thai Mango Sticky Rice leftovers in an airtight container in the refrigerator, where they will stay good for up to 3 days. While freezing is possible, it may affect the texture, particularly of the mango.

To reheat, sprinkle a bit of water over the rice and warm it in the microwave for a few minutes, or steam it until it’s heated through. The mango is best enjoyed fresh, so add it after reheating the rice for the best flavor and texture.

More Recipes That You’ll Love

• Sticky Thai Sesame Chicken
• Chinese Sticky Lemon Chicken
• Mango Salad
• Thai Mango Chicken Stir Fry

What is Green Curry?

Green curry is a popular Thai dish known for its vibrant green color and bold flavors. It gets its signature hue from fresh green chilies, which are blended with herbs like cilantro, Thai basil, lemongrass, and sometimes kaffir lime leaves to create the curry paste. The curry paste also often includes white peppercorns, cumin seeds, and sometimes coriander seeds, which add earthy and aromatic depth to the dish​.

Green curry is usually spicier than other Thai curries like red or Thai yellow curry, and you can make it with various proteins such as chicken, shrimp, tofu, or even vegetables.

Why I Love This Curry Sauce

• Made from fresh, whole ingredients, it’s free from additives and preservatives.
• Despite its creaminess, the sauce has a light taste that’s full of flavor​!
• The sauce can be made in advance and stored.

Recipe Ingredients

Curry Powder – I used Frontier Organic Curry Powder to infuse the sauce with a warming depth of flavor.

Green Chilies – These chili peppers bring a vibrant heat to the sauce.

Coconut Milk – Opt for full-fat coconut milk if you prefer a creamy, rich texture.

For a full list of ingredients and amounts, see the recipe card below.

Variations

Green Curry Paste – If you prefer a ready-made option, you can substitute the curry powder with Thai green curry paste. It’s packed with essential Thai flavors like lemongrass, galangal, and kaffir lime leaves.

Vegetable Broth – For a lighter or vegetarian twist, you can replace some of the coconut milk with vegetable broth to reduce richness.

How to Make Green Curry Sauce

Step #1: Heat oil or ghee in a medium-sized pan.

Expert Tips

Greener Curry Sauce – To intensify the green color of your curry, use fresh green chillies, cilantro, Thai basil, or blend in spinach. Avoid overcooking, as it can dull the color.

Use a Mortar and Pestle – For a more authentic texture and flavor, grind the ingredients with a mortar and pestle to release their essential oils.

FAQs

Storage Information

Store the Green Curry Sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months.

When reheating, thaw it in the fridge overnight, then gently warm it on the stovetop over medium-high heat, stirring occasionally until hot. If the sauce thickens too much when reheating, add a little coconut milk or broth to adjust the consistency.

More Delicious Recipes You’ll Love

• Thai Red Curry
• Mixed Vegetable Curry
• Thai Pineapple Curry
• Thai Chicken Curry 

Let’s be honest. We’re all here for the toppings, am I right? I mean, I love a bowl of creamy, spicy, peanut-y noodles as much as the next person. But I mainly eat these panang peanut noodles for the toppings.

I love these Panang curry noodles served at room temperature, but if you just can’t wait, you’re welcome to eat them hot.

What is Panang Curry Noodles?

Panang Curry Noodles is a dish inspired by Thai cuisine, combining the rich, aromatic flavors of Panang curry with noodles. It typically involves rice noodles coated in a savory and slightly sweet sauce made from Panang curry paste, coconut milk, and other ingredients like peanut butter, soy sauce, and various spices. The curry paste itself is a blend of herbs and spices, including lemongrass, kaffir lime leaves, galangal, and chilies. The dish is often garnished with ingredients like lime wedges, chopped peanuts, and fresh herbs.

Reasons to Love These Panang Noodles

• Panang Curry Noodles offers a perfect harmony of sweet, spicy, and savory tastes.
• I love that this dish is easy to make. Their simplicity in preparation makes them ideal for quick, hassle-free cooking.
• The ability to customize with various toppings like vegetables, meats, or crispy tofu caters to a wide range of dietary preferences and cravings.

Recipe Ingredients

• Peanut Butter: Adds a rich, nutty flavor and creamy texture to the sauce.
• Soy Sauce: Provides the savory umami element, essential for depth of flavor.
• Panang Curry Paste: Key for imparting a distinct, aromatic Thai flavor with a hint of spice.

See the recipe card for full information on ingredients and quantities.

Variations

• Tamari for Soy Sauce: Use tamari in place of soy sauce for a gluten-free tamari option that keeps the umami richness intact.
• Add Coconut Milk: Replace ⅓ cup of water in the sauce with the same amount of coconut milk. This substitution will add a creamy texture and a subtle, sweet flavor that complements the spiciness of the curry paste. Adjust the thickness of the sauce as needed.
• Red Curry Paste for Panang Curry Paste: Use red curry paste as a substitute for Panang curry paste to retain a similar Thai spice profile and complexity.

Step #5: Divide the noodles into serving bowls and top as desired. Squeeze lime juice over the top and enjoy!

Expert Tips

Sauce Consistency: Adjust the consistency of your sauce to your liking by adding more or less water. Remember, the sauce will thicken slightly when mixed with the hot noodles, so you might want to keep it on the thinner side when blending.

Taste as You Go: Before adding the sauce to the noodles, taste it and adjust the seasoning if necessary. You might want more soy sauce for saltiness, lime juice for acidity, or brown sugar for sweetness, depending on your personal preference.

Frequently Asked Questions

Storage Info

Store leftover Panang Peanut Noodles in an airtight container in the refrigerator; they’ll stay good for up to 3-4 days. Freezing is not recommended as it can significantly alter the texture of the noodles and vegetables.

For reheating, gently warm the noodles in a microwave, stirring occasionally, or reheat them in a pan over low heat. If the noodles seem dry, add a small amount of water or extra sauce to retain moisture and flavor during the reheating process.

More Delicious Recipes That You Will Love

• Peanut Panang Beef Curry
• Slurpy Thai Curry Noodles with Chicken and Pineapple
• Hot and Cold Thai Peanut Noodles
• Thai Red Curry (Vegan)
• Beef Noodle Soup

Reasons to Love These Fresh Spring Rolls

• Salad rolls offer a burst of fresh flavors and textures with every bite, making them a refreshing choice.
• These Thai Spring Rolls are packed with vegetables, making them a nutritious option.
• You can fill salad rolls with a wide variety of ingredients to suit any taste.

Recipe Ingredients

• Lime Juice: Adds a bright, acidic note.
• Bird’s Eye Chilies: Provides a spicy kick to this fresh Thai spring roll.
• Vegan Fish Sauce: Imparts a unique umami and salty flavor.

See the recipe card for full information on ingredients and quantities.

Variations

• Herbs and Spice Variation: Add fresh herbs like mint or basil for a refreshing aroma, chopped cilantro leaves for a citrusy touch, minced lemongrass for a lemony note, and grated fresh ginger for a spicy kick. For an adventurous twist, a pinch of ground Szechuan pepper adds a unique heat.
• Vegan Fish Sauce Alternative: If Vegan Fish Sauce is not available, mushroom soy sauce or light soy sauce are excellent alternatives. If you’re not vegan, regular fish sauce works too.

Expert Tips

• Green Bean Preparation: Blanch the green beans briefly before adding to the salad. This softens them slightly while retaining their crunch, creating a better texture in the roll.
• Carrot and Papaya Uniformity: Julienne the carrots and green papaya into similar-sized thin strips. You can use this handy Julienne peeler tool for a uniform texture.
• Paper Handling Care: Handle rice paper wrappers gently to prevent tearing. If it’s too stiff, dip it in water again briefly. If too soft, it may tear easily when rolling.

Frequently Asked Questions

Storage Info

Store the Salad Rolls in an air-tight container in the refrigerator, where they’ll stay fresh for up to two days. If you have leftover filling, store it separately in the fridge and make fresh rolls when ready to eat.

More Thai Recipes That You’ll Love

• Thai Cucumber Salad
• Classic Thai Fried Rice
• Thai Mango Sticky Rice
• Easy Thai Drunken Noodles