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Red Thai salmon curry

Red Thai salmon curry

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(86 ratings)

Prep: 5 mins Cook: 10 mins

Easy

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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Ingredients

  • 1 tsp vegetable or 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

    Onion

    un-yun

    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

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.

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Comments, questions and tips

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Comments (105)

Maxbattersby's picture

I made this dish tonight for three of us and thoroughly enjoyed it. It's so simple to whip up and does't involve too much thought which is always my favourite sort of recipe! If I was to make it again I would alter the quantities slightly. I felt 200g of beans is too much so I would perhaps include half of this and maybe add a handful of some mange tout to add some variety. I also think the beans should go in a bit before the salmon as they were a little too al dente for my liking (personal preference). All in all a good recipe!

K322A's picture
3.75

Great recipe, I also added ginger, a squeeze of lime and a sprinkling of chilli. And sugar snap peas to bulk it out a bit.

Very yummy.

SusanL3's picture

I found this recipe really helpful although everyone tends to find a way to 'tweek' it to their liking. I used this recipe although I used garlic and onion sizzling it in 1tbsp oil then added the red curry paste. Stirred it for several minutes, added the coconut milk and then added 2tsp ground curry, lemon juice, salt and black pepper to enhance the flavor but it was still bitter/bland. So the trick was to add 1 1/2 tbsp honey and it turned out semi-spicy, semi-sweet with the rest of the salmon cooking in low heat. Then I added chopped green onion and red peppers. It turned out really delicious!

lizziedaisy's picture

I'm not sure how this is supposed to serve 4 as I used 250ml of full fat coconut milk with large handfuls of green beans, sugarsnap peas & baby sweetcorn, and 2 fillets of salmon. Even cooking the salmon separately by steaming it, By the time everything was cooked I only had enough to serve 2 moderate portions despite cooking the salmon separately. However it was delicious, I softened the onions for 10 minutes first then added a teaspoon of minced ginger and a large chopped garlic clove, then added a teaspoon of curry paste. Then once the coconut milk was simmering I added another teaspoon of paste to get the right amount of spice & flavour. Agree with people saying it needs a generous amount of lime juice! I also added some big splashes of light soy because I had no fish sauce. Yum.

paleomum's picture

A lot of reviewers said they thought this was bland but if you use reduced fat coconut milk and any old curry paste its going to be, well....bland. Lot of misconceptions about coconut milk, but its actually an important part of the paleo diet. Not in the reduced fat form though which is full of additives like guar gum. Use the full fat coconut milk, let it settle in the can and scoop off the top part to use in the curry, only add water if it needs it. If you want a really authentic curry paste you can buy the mythaicurry pastes online and they are superb. I love to use the little Thai pea aubergines in this but hard to find.

horseyh's picture
5

Tasty recipe, adapted it by adding two cloves of crushed garlic, a thumb size amount of ginger and juice of 1 lime (as recommended below). Also added two peppers. Lovely taste and the salmon worked well. Quick and easy to make.

abcdefghijord's picture
5

I've done this with salmon and chicken now. The salmon was my first attempt which was okay (the salmon was beautiful) but the second attempt with chicken was amazing! I used minced ginger, garlic and chilli flakes after frying the finely diced onions before adding the red thai paste, I think it added more depth and flavour to the paste. I added babycorn as I didn't think green beans was enough the first time then added the coconut milk and chicken. I added coriander a few minutes to the end of the pan and served with brown rice. I let my coconut milk reduce down which allowed time to cook the chicken thoroughly, I prefer it reduced so there isn't too much sauce. Will definitely be making this with either salmon or chicken in the future, it was lovely! It definitely needs seasoning though, for those saying it is bland it all relies on the thai paste but adding the extra ginger, garlic and chilli gives it a better flavour profile but still relies on the paste for overall taste.

alisonpg's picture
5

Superb, quick and easy to make recipe. This is one of our favourites and we make it regularly. I think the reviewers who say this is bland need to look for a better red curry paste, get a good one and this recipe is great! We always double the amount of green beans and frozen ones work great.

pikolet's picture

I have not enjoyed something I have cooked this much in ages. If I could I would give it ten stars. I added a green and red pepper as well as the other vegetables and squeezed half a lime over the whole lot. Otherwise I stuck to the recipe. The coriander really is a must. Mmm mmm!!!

jiggler69's picture
2.5

This dish is ok. As many reviewers have said it is a bit bland for what is described as a 'thai curry'. On my second attempt I seasoned the fish with more vigour, and added ginger and lime juice as many others have suggested. With this amendment its worth 4 stars especially given how quick it is to make.

olcoleman80's picture
1.25

Very very bland indeed, will try lislec's enhancements (below), but would not cook following this exact recipe again.

fionarichardson's picture
3.75

Made this on Wednesday. It was super easy and quick. I should have seasoned it more as it was a bit bland. Will definitely make again and add fish sauce, lime, chilli, spring onions and palm sugar as suggested by someone in the comments below. The beans were squeaky so will add them earlier and probably more veg.

Millsybabe's picture
5

I have cooked this recipe twice now. The first time with smoked salmon and the second time I added chicken instead of the salmon. It was delicious on both occasions.

amye_123's picture

Really lovely quick meal. I served this with Thai style noodles-yummy. Really impressed with the taste of the salmon in this dish.

rwalmsley's picture

This dish was delis, I used chicken instead and you cannot go wrong with it, quick, easy tasty tea.

lislec's picture

Not good if you are used to eating good thai food - this was dull even with a red thai paste that I swear by. This dish needs some fish sauce, lime, chilli, spring onions and a dash of palm sugar to lift it and add some depth of flavour. Seeing as these ingredients take moments to add to a dish but will make it a million times better I'm amazed they've been left off the recipe.

reigategal's picture

Invest in a good paste and this is delicious! I concur with other reviewers, add the beans in a few minutes before the salmon. We added chopped red pepper in between the beans and fish which worked out well.

maxineacikgoz's picture
4

Delicious but the green beans take a lot longer to cook than the salmon so Next time I would add them into the mix a few minutes before the fish.

delidaz's picture
5

Really delicious!!! Made this many times already and it's one of the quickest and best recipes for midweek dinners. Thank you!!!

bowdenei's picture
3

Only 3* for me. Maybe it was my curry paste but it was a bit bland. Needed to cook it longer for the beans. Needed salt I found. The cilantro was nice though on top of the dish. Would try again with a different curry paste and see if that makes a difference.

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Tips (1)

susiekei's picture
5

I substituted the salmon for smoked cod fillet, it was delicious

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