Red Thai salmon curry

Red Thai salmon curry

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(119 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

    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

    Onion

    un-yun

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

  • 250ml reduced-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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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Vbreen
1st Jun, 2019
5.05
I absolutely adore this recipe. So simple and quick to make. It’s great for a mid week meal. I’ve made it on several occasions.
ilman001
7th Feb, 2019
1.05
Very bland and tasteless - waste of my nice salmon.
lizleicester
12th Jan, 2019
4.05
This was tasty but I wish I'd read the comments first because the beans could have done with being blanched before being added to a whole tin of full fat coconut milk.
KaylasCakes
31st Oct, 2016
Made this into a soup with a litre of fish stock and some rice noodles added in with the salmon. Quick and delicious
Maxbattersby
22nd May, 2016
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
19th Apr, 2016
4.05
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
21st Jan, 2016
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!
lizziefoodie
27th Mar, 2015
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
21st Jan, 2015
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
23rd Dec, 2014
5.05
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.

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susiekei
15th Aug, 2014
5.05
I substituted the salmon for smoked cod fillet, it was delicious
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