Red Thai salmon curry

Red Thai salmon curry

  • 1
  • 2
  • 3
  • 4
  • 5
(83 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Make 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 info

Nutrition per serving

kcalories
326
protein
27g
carbs
5g
fat
22g
saturates
9g
fibre
2g
sugar
4g
salt
0.46g
Save to My Good Food
Please sign in or register to save recipes.

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Recipe from Good Food magazine, September 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
thommich's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Simple and delicious. It's going to become a regular!

dawnienook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this tonight for 1st time. really enjoyed it, added mangetout instead of green beans and used 3 x amount of paste as enjoy spicy food..very simple to make, will definitely make again but will add chillis next time x

dishymummy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for my children after school and it was really quick and easy. I added some lime juice, seasoning and a spoonful of sugar and it was really tasty. I served with noodles and peshwari nam but it would have been substantial served with just the bread.
I am going to make it for me and my husband tonight but will probably add more curry paste and some fish sauce.

hairybloke's picture

I also substituted red peppers for the green beans. The sauce perks up with a few dashes of fish sauce. I used a 400ml tin of coconut milk, since I felt that 250 ml didn't seem enough liquid, and even that didn't reach a level where it was cooking the salmon, so I had to do some constant careful stirring and turning. However, the result was really nice, served with basmati rice. I think a lot depends on your red curry paste, since they do vary in strength.
I would recommend the fish sauce though. It transforms most Thai curries into something special.

lovelyamanda's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is one of my favourite curries, always goes down well and is absolutely gorgeous.

sweet-p's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely! bought green thai paste by mistake, but it was still great. added a 1tbsp of fish sauce, 1 tbsp soy sauce and a 1 tbsp of worcestershire sauce and a sprinkle of palm sugar. I will definitely try it again, but with red thai paste this time.

tamyates's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I would highly recommend this dish. It was ready in 15 minutes and tasted delicious. I halved the amount of ingredients so that it was enough for two and served with fresh steamed vegetables to keep the calories down.

kirstyl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasted lovely. Even my fish hating mother in law liked it. Added peas sweetcorn and red pepper to recipe. Next time will try adding prawns.

phwiiii's picture
  • 1
  • 2
  • 3
  • 4
  • 5

delicious and so quick to make. definately one to be repeated.

soliphant's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasty dish although the green beans were still hard after the 5 mins simmering so had to simmer for longer and also added more coconut milk to have a bit more sauce.

dizzybec's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum yum, perfect mid week treat, whole family loved it.

brumleybrae's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this a few times. The beans give a great texture so I always use them, but add garlic, and thinly sliced ginger (I love ginger!) and maybe some'exotic' veg if it's in the 'cheap' counter at the supermarket (Okra, baby cobs, little carrots etc.).

antonyglynn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious, quick and easy. I julienned a carrot and put it in just after the onions. I also put in the beans about a minute before the salmon. It turned out perfectly and the carrot was an improvement, to my taste.

ellenh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really simple yet still tasty. It doesnt have the depth of a true thai curry, but is low in calories, and a greta quick midweek meal

shorshabae's picture
  • 1
  • 2
  • 3
  • 4
  • 5

fantastic :) the recipe came out exactly as it looks in the picture, it was very easy and tastes gorgeous.

meg_86's picture
  • 1
  • 2
  • 3
  • 4
  • 5

saw this a while ago and finally made it tonight, glad i did so easy to do! i added a couple of handfuls or spinach rather than the green beans, also added garlic with the onions, then the juice of half a lime and a few drops of fish sauce! Delicious! will definitely make again

clockworkpurple's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A fantastic recipe that I use quite often. I recommend putting the beans in at the same time as the onions, as otherwise I find they're not cooked enough (and I like my veg al dente!)

clockworkpurple's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A fantastic recipe that I use quite often. I recommend putting the beans in at the same time as the onions, as otherwise I find they're not cooked enough (and I like my veg al dente!)

rebeccalovestocook's picture

Think I will make this for tonight as seem to have all the ingredients!!! No thai paste so will use normal curry paste and will add some prawns too. We shall see.....

mattisokay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used red onion, courgettes and mushrooms and double the coconut milk to have more of a sauce. Was absolutely delicious served with a herby coucous!

Pages

Questions

Tips

Ads by Google