Red Thai salmon curry

Red Thai salmon curry

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Method

  1. Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
  2. Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.
Try

Curry paste

Thai curry paste can vary from fairly mild to very hot, depending on the brand. If you're using an authentic Thai brand, add 1 tsp first, then add more to taste.

Per serving

326 kcalories, protein 27g, carbohydrate 5g, fat 22 g, saturated fat 9g, fibre 2g, salt 0.46 g

Recipe from Good Food magazine, September 2007.

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Latest comments and suggestions

Results 1-20

  • 14 November 2007

    coby rated and commented on this recipe

    4 stars

    quick and easy

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  • 07 December 2007

    kitty rated and commented on this recipe

    5 stars

    So easy, and completely delicious. I had some Mange tout in which worked really well, and used Udon noodles instead of rice.... everyone was loving it!

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  • 10 December 2007

    Pewtersfood rated and commented on this recipe

    2 stars

    I was looking forward to this all day.Added scallops but I was disappointed.

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  • 11 December 2007

    weeble cooks rated and commented on this recipe

    5 stars

    Will make again maybe with variations according to ingredients to hand.

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  • 16 December 2007

    mrdoon3 rated and commented on this recipe

    5 stars

    Really easy to make and tasty! i added sweet red peppers for a bit of change, worked well.

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  • 20 December 2007

    F1madxxx rated and commented on this recipe

    5 stars

    Fantastic, will be making again....

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  • 22 December 2007

    Camilla commented on this recipe

    I added lemon juice and a bit of sugar (1 tbsp) and I found it gave more depth to the recipe. I also added more coconut milk as the curry was very strong and there is more sauce which is so good with rice. Also, I used baby fennel instead of the beans. It was really good!

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  • Binder photo Jan

    06 January 2008

    Jan rated and commented on this recipe

    5 stars

    I added some plump prawns, zest of lime and used full fat coconut milk, naughty but so creamy! Supper guests were really impressed so I'll make it again and experiment with other ingredients.

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  • 07 January 2008

    laura davies commented on this recipe

    A good base, I added kafir lime leaves, garlic, lemongrass, ginger and some fish sauce then spiced it up with chillis. Loved it !

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  • 22 January 2008

    CARRIE rated and commented on this recipe

    5 stars

    Really lovely dish. Even my Salmon hating Husband enjoyed this!

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  • 02 February 2008

    caroline rated and commented on this recipe

    5 stars

    Very tasty, easy & quick dish to do.

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  • 03 February 2008

    sarah commented on this recipe

    Very easy to make and so tasty, will make this again.

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  • 24 February 2008

    Kerri commented on this recipe

    This is delicious and really easy. I've also tried it with cod and it's just as good.

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  • 24 February 2008

    simone rated and commented on this recipe

    4 stars

    So easy and went down a storm with my hubby. The salmon tasted divine but i found the sauce turned a bit fishy!!Will try adding other ingredients as suggested above!

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  • 28 February 2008

    Andy rated and commented on this recipe

    5 stars

    Easy, quick & tasty - even my salmon hating curry loving daughter liked it!

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  • 26 April 2008

    Viv1945 commented on this recipe

    I found it needed some salt. I also added frozen peas to increase the 5 a day quota. Very quick and tasty. I think it will become a firm favourite.

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  • 06 May 2008

    Poolio rated and commented on this recipe

    4 stars

    Very easy and tastier than expected, but I think the beans needed more time. Will definitely be making it again.

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  • 22 June 2008

    Heidschnucke rated and commented on this recipe

    4 stars

    quick and easy, but have to add more curry paste as it was a bit too sweet... otherwise very tasty... will definately do it again

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  • 05 August 2008

    Jane.v rated and commented on this recipe

    4 stars

    Lovely recipe, very easy to make, really enjoyed!!

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  • 29 August 2008

    RoLo commented on this recipe

    This is delicious, and very healthy. I always make it with butternut squash which unfortunately takes a lot of cooking but makes the dish more filling.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Ingredients

  • 1 tsp vegetable or sunflower oil
  • 1 tbsp Thai red curry paste
  • 1 onion , sliced
  • 250ml reduced-fat coconut milk
  • 2 x 250g skinless salmon fillet , cut into chunks
  • 200g pack trimmed green beans
  • coriander or basil, to serve
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Per serving

326 kcalories, protein 27g, carbohydrate 5g, fat 22 g, saturated fat 9g, fibre 2g, salt 0.46 g

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