Red Thai salmon curry

Red Thai salmon curry

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(89 ratings)

Prep: 5 mins Cook: 10 mins


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

  • Easily doubled / halved

Nutrition: per serving

  • kcal326
  • fat22g
  • saturates9g
  • carbs5g
  • sugars4g
  • fibre2g
  • protein27g
  • salt0.46g
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  • 1 tsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp Thai red curry paste
  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250ml reduced-fat coconut milk
  • 500g skinless salmon fillet, cut into chunks
  • 200g pack trimmed green bean
  • coriander or basil, to serve


  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.

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Comments (106)

clockworkpurple's picture

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

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

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!

emmajmcc's picture

Very quick and easy. Has become a favourite. Looking forward to cooking again with the added ingredients suggested.

jessicarosenewell's picture

Really quick and simple to make and tasted delicious. I added some baby corn and lime juice as an extra. I also added a little bit more coconut milk than the recipe suggested and used full fat (naughty!). Will be making this dish again and again.

zolena's picture

We thought it was delicous, and oh so easy - BF only liked thai green curry till he had this one, he has even asked for it again this weekend :-D

kjmillie's picture

Very tasty and very easy, no fuss. I threw in a veg medley of tender stem broccoli, mange tout and green beans and it was still great. We had it with brown rice and it was a decent weekday dinner. Highly recommended!

webbychef's picture

Wow this is really quick and easy, and tastes superb! I was a bit wary of using salmon in a curry but it tasted lovely and had a great texture. I used Thai Taste red curry paste and added half an orange pepper and a handful of frozen peas instead of the green beans. This makes an ideal meal for mid week.

natashamiller's picture

The green beans took a lot longer to cook so I would suggest part boiling them first. Also, it says 1tbsp of Thai red curry paste but I added 4 and it was perfect!!

ljk1967's picture

This was delicious, very easy to make and my hubby loved it! I did however boil the beans before adding to the curry.

uncleian's picture

Made this today and it was really nice. i added more Coconut Milk than suggested as i wanted more sauce for the rice and also threw in a few mushrooms.
Next time i do it i will add the beans a little earlier than the salmon as i think they needed cooking for a bit longer
yes i will make it again it was great and got the thumbs up

gillh007's picture

I have done this several times, and it never fails to please. A top on for visitors. It seems to taste even better out of the freezer! No need for the oil, simply put the paste in with the onions. Today I've used frozen pollock instead of salmon - wouldn't use this for friends, as the taste isn't quite as good, or the look - but great for a low fat, low cost family meal. Fab :0)

fia2411's picture

This was very quick and easy but I made some changes otherwise this would have a been a bit dull for me. I decided to follow the other poster's suggestion of using chicken instead and adding sweetcorn, a splash of fish sauce and lime juice. I also increased the amount of curry paste and added some extra chopped chillies to give it a bit of a kick!

kasiadawson's picture

oh yeah, added some fish souse, lime juice and sugar at the end. just a little bit. my thai friend told me to. :) YUM!

kasiadawson's picture

its beautiful!i wasnt sure about salmon in a curry like this ( never made curry with fish before ) but it was really tasty , and my 2 year old son loved it!!! will make it again.

janelovestastyfood's picture

I have been making this for a couple of years now. I use a packet of stir fry veg to up the 5 a day quota and serve with thai rice to soak up the sauce. Even my children eat it!

misswah's picture

Really not sure about this one! Had it the other day and was a bit disappointed. Felt the fish was over cooked and totally fell about and the flavour just seemed far too fishy. Maybe the salmon I used wasn't fresh enough?

gillh007's picture

Just made it, perfec! Used a red onion instead, this looks good against the green beans. Quick and easy, will be making for the freezer. Excellent. :0)

katecollen's picture

this was really lovely and very easy to make


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