Red Thai salmon curry

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

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.

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.

Very bland and tasteless - waste of my nice salmon.

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.

Made this into a soup with a litre of fish stock and some rice noodles added in with the salmon. Quick and delicious

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!

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.

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!

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.