Red Thai salmon curry

Red Thai salmon curry

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(139 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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Shannen Walsh's picture
Shannen Walsh
15th May, 2020
I used 500g chicken breast instead of 500g salmon & added 2 celery stalks, 1/8 tsp crushed chillies, the full can of coconut milk instead of the amount suggested in the recipe and I added an additional tbsp of red Thai curry paste. It then became such a nice recipe served with Jasmine rice
Anna Salibata's picture
Anna Salibata
22nd Aug, 2019
I really love this recipe. I couldn’t fine any Red Thai Curry paste from the supermarket. So I had to adjust a little bit. I bought the curry paste. I blend shallots, garlic, lemongrass, ginger and dried shrimp until they became smooth and turned into paste. (I didnt have cilantro thattime). I mix this blended paste with the curry paste to make it red thai curry paste. And continue cook like stated in the method section. The dish is super good. Actually you can have it with spageti so it is like Laksa Johor. So good.
1st Jun, 2019
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.
7th Feb, 2019
Very bland and tasteless - waste of my nice salmon.
12th Jan, 2019
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.
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
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!
19th Apr, 2016
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.
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!
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.


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