Red Thai salmon curry

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Results 61-80

• Miss P

  17 June 2011

  Miss P rated and commented on this recipe

  

  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.

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• lovelyamanda

  10 September 2011

  lovelyamanda rated and commented on this recipe

  

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

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• Rod Williams

  28 September 2011

  Rod Williams commented on this recipe

  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.

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• AllieB

  18 October 2011

  AllieB rated and commented on this recipe

  

  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.

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• dawnienook

  20 October 2011

  dawnienook rated and commented on this recipe

  

  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

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• ThomMich

  21 October 2011

  ThomMich rated and commented on this recipe

  

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

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• kazzo123

  27 October 2011

  kazzo123 rated and commented on this recipe

  

  excellent recipe which was so quick to do, will most definitely make again.

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• GinoBoy

  26 November 2011

  GinoBoy rated and commented on this recipe

  

  This recipe was absolutely terrible. I have made many fish curries before and this one was the worst. The paste is flavourless and cooks down into nothing. I ended up with spicy onion and a bit of milk. DO NOT USE THIS RECIPE (Waitrose have a MUCH better red thai curry recipe) I forgive the BBC for putting this on here, I can only hope my stomach can do the same.

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• Uliana

  07 December 2011

  Uliana rated this recipe

  

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• Shantijan

  16 December 2011

  Shantijan commented on this recipe

  My son made this curry for us last week and it was fantastic. He used Salmon, whole baby sweetcorn, and deseed red and yellow chillies ...absolutely delicious hmmmm

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• Shantijan

  16 December 2011

  Shantijan rated and commented on this recipe

  

  .sorry.....forgot to say...my son used ''Blue dragon'' Red Thai paste !! :-)

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• Caroline Ravagnani

  29 December 2011

  Caroline Ravagnani commented on this recipe

  This recipe is absolutely delicious and super easy to make. I also added some spring onions, garlic and fresh ginger to the onions and curry paste. Tried once with chicken but is definitely best with Salmon. Can't wait to try a veggie version.

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• WardHolt2012

  03 January 2012

  WardHolt2012 commented on this recipe

  Just tried this, really good!. We added a bit of Garlic and some chopped up ginger at the onion softening stage. We will be having this again!

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• kellyb

  04 January 2012

  kellyb rated and commented on this recipe

  

  Very easy to make and tasty

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• Sascha

  22 January 2012

  Sascha rated and commented on this recipe

  

  Used haricots verts instead of the thicker beans suggested. Delicious!

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• Jellybelly

  24 January 2012

  Jellybelly commented on this recipe

  It's lovely, very easy to make.

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• Sarahnmark

  30 January 2012

  Sarahnmark commented on this recipe

  Easy to make and delicious! Did go a little watery when reheated so best to eat when first cooked. Yummy!

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• thirteen

  02 March 2012

  thirteen commented on this recipe

  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.

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• Belgianlady1960

  06 April 2012

  Belgianlady1960 commented on this recipe

  Simple, quick, and delicious! Added spring onion, ginger, garlic, lime leaves and peas. Will definitely serve this again.

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• Belgianlady1960

  06 April 2012

  Belgianlady1960 rated this recipe

  

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http://www.bbcgoodfood.com/recipes/4728/

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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
• 500g skinless salmon fillets , 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
• 500g skinless salmon fillets , cut into chunks
• 200g pack trimmed green beans
• coriander or basil, to serve

Per serving

326 kcalories, protein 27.0g, carbohydrate 5.0g, fat 22.0 g, saturated fat 9.0g, fibre 2.0g, sugar 4.0g, salt 0.46 g

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