Red Thai salmon curry
Cooking time
Prep: 5 mins Cook: 10 minsSkill level
EasyServings
Serves 4Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
Nutrition and extra info
Additional info
- Easily doubled / halved
Nutrition per serving
- kcalories
- 326
- protein
- 27g
- carbs
- 5g
- fat
- 22g
- saturates
- 9g
- fibre
- 2g
- sugar
- 4g
- salt
- 0.46g
Ingredients
- 1 tsp vegetable or sunflower oil
- 1 tbsp Thai red curry paste
- 1 onion, sliced
- 250ml reduced-fat coconut milk
- 500g skinless salmon fillets, cut into chunks
- 200g pack trimmed green beans
- coriander or basil, to serve
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Method
- 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.
- 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.
Recipe from Good Food magazine, September 2007
Comments, questions and tips
Comments
Very tasty!
I used Tesco Thai Red Curry Paste.
I softened the onion in the oil first, then added the paste and cooked for a few minutes more. After adding the green beans to the coconut milk I cooked gently until the beans were just cooked. Then at the end I added the salmon chunks and cooked until they were just barely cooked.
I felt that if I'd followed the recipe the beans would have been hardly cooked at all.
i think the flavor of this dish heavily depends on the quality of the curry paste. I was trying a new brand, curry paste was quite liquidy and smelled of vinegar. when cooking i noticed bitter taste in the sauce, which i think was from my curry paste. overall, it was a lovely little curry, very simple and quick. will try again, but will change my curry brand first.