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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14th May, 2012
This was so easy and so flavoursome. I made this tonight and my husband gave it a big thumbs up. 5 stars from me.
20th Apr, 2012
Really easy and delicious.
6th Apr, 2012
Simple, quick, and delicious! Added spring onion, ginger, garlic, lime leaves and peas. Will definitely serve this again.
2nd Mar, 2012
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.
30th Jan, 2012
Easy to make and delicious! Did go a little watery when reheated so best to eat when first cooked. Yummy!
24th Jan, 2012
It's lovely, very easy to make.
22nd Jan, 2012
Used haricots verts instead of the thicker beans suggested. Delicious!
4th Jan, 2012
Very easy to make and tasty
3rd Jan, 2012
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!
29th Dec, 2011
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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