Thai Red Curry Salmon Pie
Servings: 8 servings
Calories: 661kcal
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.
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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.
Nutrition
Serving: 1serving | Calories: 661kcal | Carbohydrates: 41g | Protein: 31g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 476mg | Potassium: 1124mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1278IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 4mg
