Red Thai salmon curry

Red Thai salmon curry

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(136 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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2nd Feb, 2008
Very tasty, easy & quick dish to do.
22nd Jan, 2008
Really lovely dish. Even my Salmon hating Husband enjoyed this!
7th Jan, 2008
A good base, I added kafir lime leaves, garlic, lemongrass, ginger and some fish sauce then spiced it up with chillis. Loved it !
6th Jan, 2008
I added some plump prawns, zest of lime and used full fat coconut milk, naughty but so creamy! Supper guests were really impressed so I'll make it again and experiment with other ingredients.
22nd Dec, 2007
I added lemon juice and a bit of sugar (1 tbsp) and I found it gave more depth to the recipe. I also added more coconut milk as the curry was very strong and there is more sauce which is so good with rice. Also, I used baby fennel instead of the beans. It was really good!
20th Dec, 2007
Fantastic, will be making again....
16th Dec, 2007
Really easy to make and tasty! i added sweet red peppers for a bit of change, worked well.
11th Dec, 2007
Will make again maybe with variations according to ingredients to hand.
10th Dec, 2007
I was looking forward to this all day.Added scallops but I was disappointed.
7th Dec, 2007
So easy, and completely delicious. I had some Mange tout in which worked really well, and used Udon noodles instead of rice.... everyone was loving it!


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