Red Thai salmon curry

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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.

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

Latest comments and suggestions

Results 21-36

• Tracinda

  29 December 2008

  Tracinda commented on this recipe

  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!

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• Tracinda

  29 December 2008

  Tracinda commented on this recipe

  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!

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• Belkey

  09 February 2009

  Belkey rated and commented on this recipe

  

  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.

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• lamb chop

  14 February 2009

  lamb chop rated and commented on this recipe

  

  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!

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• lowracatherine

  18 February 2009

  lowracatherine rated and commented on this recipe

  

  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

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• Sandra

  19 February 2009

  Sandra rated and commented on this recipe

  

  Really tasty and quick - definitely recommend it!

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• kate

  09 March 2009

  kate commented on this recipe

  this was really lovely and very easy to make

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• Gillh007

  30 May 2009

  Gillh007 rated and commented on this recipe

  

  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)

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• MissWah

  23 June 2009

  MissWah rated and commented on this recipe

  

  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?

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• yumyum

  06 July 2009

  yumyum rated and commented on this recipe

  

  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!

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• kasia

  17 July 2009

  kasia rated and commented on this recipe

  

  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.

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• kasia

  17 July 2009

  kasia commented on this recipe

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

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• Sofia

  23 July 2009

  Sofia rated and commented on this recipe

  

  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!

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• Gillh007

  02 August 2009

  Gillh007 commented on this recipe

  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)

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• Uncle Ian

  15 November 2009

  Uncle Ian rated and commented on this recipe

  

  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

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• LJK67

  16 November 2009

  LJK67 rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

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

Per serving

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

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