Red Thai salmon curry

Red Thai salmon curry

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(90 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
    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


  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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3rd Jun, 2014
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.
2nd Jun, 2014
Very very bland indeed, will try lislec's enhancements (below), but would not cook following this exact recipe again.
22nd Mar, 2014
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.
21st Jan, 2014
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.
22nd Sep, 2013
Really lovely quick meal. I served this with Thai style noodles-yummy. Really impressed with the taste of the salmon in this dish.
6th Aug, 2013
This dish was delis, I used chicken instead and you cannot go wrong with it, quick, easy tasty tea.
2nd Jul, 2013
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.
24th Jun, 2013
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
1st May, 2013
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.
30th Apr, 2013
Really delicious!!! Made this many times already and it's one of the quickest and best recipes for midweek dinners. Thank you!!!


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