Instant Pot Sourdough Thai Red Curry Salmon with Crispy Bread Shards

Name: Instant Pot Sourdough Thai Red Curry Salmon with Crispy Bread Shards
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 oz (55 g) sourdough bread, cut into 1-inch shards for toasting; 4 pieces skinless salmon fillets, 5 to 6 ounces each, patted dry; 3 tbsp (45 g) Thai red curry paste; 13½ oz (400 ml) full-fat coconut milk, unsweetened; 1 cup (240 ml) low-sodium chicken or vegetable broth; 3 cloves (15 g) garlic, minced; 1 tbsp (12 g) fresh ginger, minced; 2 tbsp (30 ml) lime juice, fresh; 1 whole lime, zested, for garnish (optional); 1 tbsp (15 ml) Thai fish sauce; 1½ tbsp (22 ml) olive oil; ¼ cup (6 g) fresh Thai basil or regular basil, leaves, lightly torn (optional); 1 piece fresh red Thai chilies or serrano, thinly sliced, for garnish (optional) (optional); to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant one-pot Thai red curry made in the Instant Pot, featuring silky salmon fillets and a velvety coconut broth infused with ginger, garlic, and red curry paste. Served with crispy, toasted sourdough bread shards that float on top, adding textural contrast and a tangy bite. Ready in under 30 minutes with minimal cleanup.

Prep: 12 min
Cook: 12 min
Wait: 3 min
Total: 27 min
Makes: 4 servings (1 salmon fillet and 1½ cups curry per person)

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Ingredients

4 servings

2 oz (55 g) sourdough bread, cut into 1-inch shards for toasting
4 pieces skinless salmon fillets, 5 to 6 ounces each, patted dry
3 tbsp (45 g) Thai red curry paste
13½ oz (400 ml) full-fat coconut milk, unsweetened
1 cup (240 ml) low-sodium chicken or vegetable broth
3 cloves (15 g) garlic, minced
1 tbsp (12 g) fresh ginger, minced
2 tbsp (30 ml) lime juice, fresh
1 whole lime, zested, for garnish (optional)
1 tbsp (15 ml) Thai fish sauce
1½ tbsp (22 ml) olive oil
¼ cup (6 g) fresh Thai basil or regular basil, leaves, lightly torn (optional)
1 piece fresh red Thai chilies or serrano, thinly sliced, for garnish (optional) (optional)
to taste sea salt
to taste freshly ground black pepper

Equipment (6)

Instant Pot or electric pressure cooker (6-quart or larger)
Sharp knife for cutting bread and preparing aromatics
Cutting board
Small bowl for mixing curry paste
Sheet pan or toaster oven for crisping bread
Instant-read thermometer

Steps

Before you start

Pat salmon fillets dry with paper towels and let sit at room temperature for 10 minutes before cooking
Cut sourdough into 1-inch shards for crisping (save 2 ounces, about 2 slices)
Have all aromatics prepped and ready—the Instant Pot works quickly
Know your Instant Pot's sauté button function and natural release settings

1
Toast the bread shardsOven 400°F / 205°C
- Preheat a toaster oven to 400°F (200°C).
- Toss the sourdough shards lightly with a pinch of sea salt and arrange on a sheet pan in a single layer.
- Toast for 4–5 minutes until golden and crispy with a slight char at the edges.
- Do not allow them to burn.
- Set aside on a wire rack to cool and crisp further.
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Ready when: Shards are golden brown, crispy, and sound hollow when tapped
Tip: Watch closely—sourdough can burn quickly. Thinner shards crisp faster and add better texture contrast to the curry.
2
Sauté aromatics and curry paste
- Turn on the Instant Pot's sauté function and heat on high.
- Add 1.5 tablespoons (22 ml) olive oil.
- Once shimmering, add minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add the red curry paste and stir well, cooking for 1–2 minutes to toast the spices and deepen their flavor.
- The mixture should smell complex and aromatic, with no raw flour taste.
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Ready when: Curry paste is fragrant and darkened, garlic shows no white spots
Tip: Toasting the curry paste removes any raw, harsh flavors and blooms the spices, creating a richer base.
3
Add broth and coconut milk
- Pour in the 1 cup (240 ml) broth and 13.5 oz (400 ml) coconut milk, scraping the bottom of the Instant Pot with a wooden spoon to lift any browned bits.
- Stir in 1 tablespoon (15 ml) fish sauce.
- The liquid should be well combined and smooth.
- Cancel the sauté function.
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Ready when: Liquid is smooth and browned bits are fully dissolved
Tip: Scraping the pot prevents scorching and ensures all flavorful fond is incorporated into the sauce.
4
Season and prepare salmon
- Pat the salmon fillets dry if needed and season all sides lightly with sea salt and black pepper.
- You do not need to oil them; they will cook gently in the curry liquid.
- Arrange them skin-side down in a single layer on top of the curry mixture.
- They should be partly submerged; do not stir.
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Ready when: Salmon is arranged and partially submerged
Tip: Keeping fillets on top prevents them from falling apart and ensures they cook gently from the steam and heat.
5
Pressure cook
- Lock the Instant Pot lid and set the valve to sealing.
- Cook on high pressure for 3 minutes.
- The Instant Pot will take roughly 3–4 minutes to build pressure before the timer starts.
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Ready when: Pressure indicator shows the pot is sealed and pressurized
Tip: Do not peek or open the lid during cooking. Trust the timer; 3 minutes is enough to cook delicate salmon through without overcooking.
6
Natural release and check doneness
- When the timer beeps, turn off the heat and allow the pot to naturally release pressure for 3 minutes.
- Then carefully turn the valve to venting and release any remaining pressure.
- Open the lid slowly, tilting it away from you.
- The salmon should be opaque and flake gently when pressed.
- An instant-read thermometer inserted at the thickest part should read 145°F (63°C).
- If it reads below 140°F (60°C), close the lid, set the valve to sealing, and cook on high pressure for 1 minute more.
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Ready when: Salmon is opaque throughout and flakes gently; internal temperature is 145°F (63°C)
Tip: Natural release is gentler on delicate fish and prevents the broth from splattering violently.
7
Finish with lime and adjust seasoning
- Stir in 2 tablespoons (30 ml) fresh lime juice directly into the curry.
- Taste the broth and adjust salt and black pepper as needed—it should be balanced between spicy, creamy, and bright.
- If the curry tastes flat, add a pinch more salt; if too strong, add a splash of broth.
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Ready when: Broth is balanced and fragrant, with no harsh flavors
Tip: Lime juice added at the end provides a fresh, bright finish and prevents the acid from cooking off.
8
Serve and garnish
- Ladle the curry and broth into shallow bowls, placing one salmon fillet and approximately 1½ cups (360 ml) of broth in each bowl.
- Top with crispy sourdough shards, a pinch of lime zest, fresh basil leaves, and sliced fresh red chilies if using.
- Serve immediately while the bread shards are still crispy and the salmon is warm.
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Ready when: Bowls are filled and garnished, bread shards are visible and crisp
Tip: Add the crispy bread shards just before serving—if added too early, they will absorb broth and lose their crunch.

Good to know

Tips

Sourdough bread is essential for this recipe—its tang cuts through the richness of coconut and curry, creating balance. If you don't have sourdough, use a sturdy artisanal bread, such as a crusty white or semolina loaf.
Do not move or stack the salmon fillets during cooking. They are delicate and will break apart. Keep them in a single layer on top of the broth.
For extra depth, substitute 1–2 tablespoons of the broth with tamarind paste or additional lime juice—this amplifies the sour, savory notes that complement both salmon and sourdough.
The curry paste should be fully toasted in step 2. If you skip this step or rush it, the curry will taste raw and bitter. Spend the extra 1–2 minutes here for a smoother, rounder sauce.

Make ahead

Prepare the curry base (through step 3) up to 1 day ahead and refrigerate in an airtight container. Reheat on the Instant Pot's sauté function over medium heat, stirring gently, until steaming. Add salmon and cook as directed. Toast sourdough shards up to 4 hours ahead and store in an airtight container at room temperature.

Storage & reheating

Leftovers keep in an airtight container for up to 2 days in the refrigerator (store salmon and broth together, but keep crispy bread shards in a separate container). Do not freeze crispy bread shards—they become soggy. Reheat broth gently on the stovetop over medium heat; do not microwave, as this can overcook the salmon. Add fresh basil and lime juice upon reheating. Toast fresh bread shards to serve.

Substitutions

skinless salmon fillets → skinless halibut, cod, or sea bass fillets of the same weight. White fish cooks in the same 3-minute window and will be equally tender. Avoid very thick cuts unless you increase pressure cooking time to 4 minutes.
Thai red curry paste → 3 tablespoons yellow curry paste or 2 tablespoons green curry paste, plus 1 tbsp additional ginger for complexity. Yellow curry is milder and more earthy; green is spicier and more herbaceous. Adjust to your heat preference.
full-fat coconut milk, unsweetened → light or lite coconut milk (7–7.5 oz / 200 ml) plus 6 oz (180 ml) heavy cream or crème fraîche. This reduces fat slightly while maintaining creaminess and richness. Whisk cream in after pressure cooking to prevent separation.
fresh Thai basil or regular basil → fresh cilantro, regular basil, or mint. Thai basil has a subtle anise note; regular basil is milder; cilantro is herbal and bright; mint is cooling. Choose based on your preference.