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Flaky golden crust filled with salmon, potatoes, and creamy coconut red curry sauce — this Thai Red Curry Salmon Pie is comfort food with a bold, flavorful twist.
If you’ve ever wondered what would happen if a comforting pot pie met the bold, aromatic flavors of Thai red curry, this is it: Thai Red Curry Salmon Pie. Imagine flaky, golden pie crust hugging tender salmon, creamy coconut curry sauce, and hearty potatoes. It’s a mashup of East and West that feels both cozy and exciting.
This is the kind of dish I love making for family dinners when I want something familiar but with a fun twist. My kids love the buttery pie crust, and I love that I get to sneak in Thai flavors in a way that feels a little unexpected.
Why You’ll Like This Recipe
- It’s comfort food with a Thai twist — flaky pie crust + creamy red curry filling.
- A great way to elevate salmon without making it fussy.
- Perfect for cozy dinners or even as a show-stopping dish for gatherings.
- Make-ahead friendly — you can prep the filling in advance.
- The “fish vent” on the crust makes it extra fun (and adorable).
Ingredients and Substitutions
- Pie crusts – Use homemade pie crust if you have time, but store-bought works just fine here.
- Salmon – Fresh or frozen fillets (thawed). Other firm fish like cod, halibut, or barramundi also work.
- Potatoes – Starchy potatoes like Russets hold up well, but Yukon Gold gives a creamier bite.
- Onion – Adds sweetness and depth.
- Butter + flour – Classic roux base for thickening.
- Red curry paste – Use your favorite brand. Some are spicier than others, so adjust to taste.
- Coconut milk – Full-fat gives the best flavor and creaminess. Please use canned coconut milk and not the one for beverages
- Fish sauce – Adds that essential umami. Soy sauce can be a substitute if needed.
- Sugar + black pepper – Balances the spice and rounds out the flavors.
- Egg wash – For that shiny golden crust.
How to Store and Reheat
- Store in the fridge – Cover leftover salmon pie and refrigerate for up to 3 days.
- Freeze for longer storage – Bake the pie, let it cool completely, then wrap tightly in foil and place in a freezer bag. It will keep for up to 2 months.
- Reheat from the fridge – Warm slices in a 325 F (160 C) oven for 15–20 minutes until heated through. The oven keeps the crust crisp.
- Reheat from frozen – Thaw overnight in the fridge, then reheat in a 325 F oven for 25–30 minutes.
- Quick option – Use the microwave if you’re short on time, but the crust will be softer instead of crisp.
Frequently asked questions
1. Can I use a different fish instead of salmon?
Yes! Firm white fish like cod, halibut, or barramundi work beautifully.
2. Can I make this ahead of time?
Yes. You can prepare the filling a day in advance and refrigerate it. Assemble and bake the next day.
3. Can I freeze Thai red curry salmon pie?
Yes. Bake the pie, cool completely, then wrap tightly and freeze. Reheat at 350°F until warmed through.
4. What if I want it spicier?
Add extra curry paste or a sprinkle of chili flakes to kick up the heat.
5. Can I make this dairy-free?
Yes. Swap the butter for a plant-based alternative to keep it dairy-free. You can use vegan butter or coconut oil
Thai Red Curry Salmon Pie
Ingredients
- 2 pie crusts homemade or store-bought
For the filling:
- 1 kg boneless skinless salmon fresh or frozen
- 500 g potatoes peeled and diced
- 1 Tbsp unsalted butter
- 1 large onion diced
For the sauce:
- 60 g unsalted butter
- 30 g all-purpose flour
- 1 ½ cups salmon poaching broth plus more as needed
- 2 cups canned coconut milk
- 50 g Thai red curry paste
- 2 tsp fish sauce
- ½ tsp sugar
- ¼ tsp freshly ground black pepper
Egg wash:
- 1 egg beaten
Instructions
Cook the potatoes
- Bring a large pot of salted water to a boil. Add diced potatoes and cook until fork-tender but not mushy, about 10 minutes. Drain and cool slightly
Poach the salmon
- In a large pan, melt 1 tablespoon of butter and sauté the diced onion until soft and lightly browned, about 5 minutes. Remove the onion and set aside.
- Add 2 cups of water, bring to a simmer, and gently poach the salmon
- It flakes easily with a fork when it's cooked through, about 5–10 minutes depending on thickness.
- Reserve 1 1/2 cups of the poaching liquid.
Make the curry roux
- Wipe the pan clean. Melt 60 g (about 4 Tbsp) butter, then whisk in the flour until smooth.
- Slowly whisk in the reserved salmon broth, followed by the red curry paste. Stir for about 30 seconds to bloom the spices.
- Add coconut milk, fish sauce, sugar, and pepper. Simmer until the sauce thickens but is still creamy. Have a taste and adjust by adding more salt or pinch of sugar if necessary. If the sauce is too thick, you can always add a bit more water or liquid from poaching the salmon
Combine the filling
- Turn off the heat. Gently fold in the cooked salmon, sautéed onions, and potatoes. Mix until everything is well coated in the sauce.
Assemble the pie
- Preheat oven to 400°F (200°C). Line a 9-inch pie plate with one crust.
- Spread the filling evenly inside.
- Cover with the second crust, crimp the edges to seal, and cut vents on top (bonus points if you make little fish shapes!)
- Brush with egg wash.
Bake the pie
- Place the pie dish on a baking sheet to catch any drips. Bake on the lower third rack at 400°F for 20 minutes, then reduce to 350°F and bake for another 30–35 minutes, until the crust is golden brown.
Cool and serve
- Let the pie rest for at least 30 minutes before slicing. This helps the filling set up so you don’t end up with a soupy mess.
