Red Thai salmon curry

Red Thai salmon curry

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
16th Dec, 2011
.sorry.....forgot to son used ''Blue dragon'' Red Thai paste !! :-)
16th Dec, 2011
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
26th Nov, 2011
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.
27th Oct, 2011
excellent recipe which was so quick to do, will most definitely make again.
21st Oct, 2011
Simple and delicious. It's going to become a regular!
20th Oct, 2011
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
18th Oct, 2011
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.
28th Sep, 2011
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.
10th Sep, 2011
This is one of my favourite curries, always goes down well and is absolutely gorgeous.
17th Jun, 2011
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.