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Thai Salmon Stew with Roasted Vegetables

  • Author: Lisa @ My Studio Kitchen
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free



Smoky Roasted Vegetables

  • 1 large sweet potato, peeled and cut into 1/2-inch slices
  • 1 large waxy potato (yellow or red),cut into 1/2-inch slices
  • 1 large red onion, cut into 1/2-inch wedges
  • 5 large carrots, trimmed, peeled and cut into 1/2-inch pieces
  • 2 poblano or Pasilla chile peppers, stemmed, seeded, cut in half lengthwise, then cut into 1-inch pieces
  • 1/4 c. extra-virgin olive oil
  • 6 medium garlic cloves, minced
  • 1 tablespoon ground chile pepper
  • 1 tablespoon smoked paprika
  • 11/2 teaspoons kosher salt  or sea salt
  • Freshly ground black pepper to taste

Thai Salmon Stew

  • 2 cups (1 can) low-fat coconut milk
  • 1 tablespoon Thai red curry paste
  •  Lime zest from 2 limes, finely grated
  • Juice from 2 limes
  • 2 teaspoons fish sauce
  • 3 teaspoons dark brown sugar
  • 1 pound skinless salmon fillet, cut into 1-inch cubes
  • 2 cups lightly packed baby spinach
  • 1 cup  basil leaves, rolled tightly and cut into thin slices



  1. Preheat oven to 425 degrees. Have 2 medium or 1 large  rimmed baking sheet prepared.
  2. Combine all of the chopped vegetables in a large mixing bowl, toss with oil, garlic, chili powder and smoked paprika. Season with salt and pepper to taste.
  3. Spread the vegetables in a single layer on the baking sheet. Roast for approximately 30 minutes, tossing every 10 minutes. When the vegetables are tender, remove from oven.
  4. At this point, the vegetables can be refrigerated for up to 2 days.


  1. Pour 1/2 cup coconut milk into a medium skillet over medium heat. Whisk in the red curry paste until thoroughly blended, then stir in the remaining coconut milk, lime zest and juice, fish sauce and brown sugar. Bring to a boil, then reduce the heat to medium and simmer for 2-3 minutes.
  2. Add the salmon and smokey vegetables, cover and cook for 4-5 minutes. Stir, then add the spinach and cook for 2-3 more minutes until the salmon is cooked through.
  3. Stir in the basil and remove from the heat. Spoon the hot stew over rice, barley or other grain.
  4. Serve with additional lime wedges.


Feel free to experiment with the vegetables used in this recipe. I have used cauliflower, broccoli florets, parsnips and rutabagas.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes total
  • Category: Healthy
  • Method: Oven and stovetop
  • Cuisine: Thai

Keywords: Roasted Vegetables, Salmon, Thai, Thai Stew

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







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