Red Thai salmon curry

Red Thai salmon curry

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(88 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 (105)

lowracatherine's picture

Me and my husband love this! we like to add extra curry paste and chillis for extra spice and put the green beans in at the same time as the onion

francklin's picture

I made this curry as a mid week meal and it was so easy and delicious, I added a teaspoon of fish sauce and the juice of half a lime for flavour and it was just perfect, highly reccommended!

eleanormayo's picture

I love this recipe and in my view is better than the thai red prawn curry on this site. I often substitute the salmon for chicken or prawns and always add baby sweetcorn. The green beans can also be substituted with sugar snaps or similar.

tracinda's picture

I love this recipe, it's become a regular favourite. I always add red or green peppers and baby sweetcorn also works well. Look forward to trying it with butternut squash as mentioned above!

tracinda's picture

I love this recipe, it's become a regular favourite. I always add red or green peppers and baby sweetcorn also works well. Look forward to trying it with butternut squash as mentioned above!

rhl500's picture

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.

callumclarke's picture

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

heidschnucke's picture

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

poolio's picture

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

vivienspiteri's picture

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.

Aleo's picture

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

simonew's picture

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!

kerrid's picture

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

sarahthomas's picture

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

caroline75's picture

Very tasty, easy & quick dish to do.

finlaysmum's picture

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

lauradavies's picture

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

janarose's picture

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.

camillatrigano's picture

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!

f1madxxx's picture

Fantastic, will be making again....


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