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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6th Aug, 2013
This dish was delis, I used chicken instead and you cannot go wrong with it, quick, easy tasty tea.
2nd Jul, 2013
Not good if you are used to eating good thai food - this was dull even with a red thai paste that I swear by. This dish needs some fish sauce, lime, chilli, spring onions and a dash of palm sugar to lift it and add some depth of flavour. Seeing as these ingredients take moments to add to a dish but will make it a million times better I'm amazed they've been left off the recipe.
24th Jun, 2013
Invest in a good paste and this is delicious! I concur with other reviewers, add the beans in a few minutes before the salmon. We added chopped red pepper in between the beans and fish which worked out well.
maxineacikgoz's picture
1st May, 2013
Delicious but the green beans take a lot longer to cook than the salmon so Next time I would add them into the mix a few minutes before the fish.
30th Apr, 2013
Really delicious!!! Made this many times already and it's one of the quickest and best recipes for midweek dinners. Thank you!!!
27th Mar, 2013
Only 3* for me. Maybe it was my curry paste but it was a bit bland. Needed to cook it longer for the beans. Needed salt I found. The cilantro was nice though on top of the dish. Would try again with a different curry paste and see if that makes a difference.
20th Mar, 2013
Very easy & quick to make, added some salt..Really tasty!!Loved it..!!
17th Mar, 2013
Very quick and easy! I added extra veggies: red peppers, peas and mangetout peas instead of green beans. Added salmon cubes as the last step when all the veggies were almost ready. It came out delicious! Will definitely be making it again!
10th Mar, 2013
Very tasty! I used Tesco Thai Red Curry Paste. I softened the onion in the oil first, then added the paste and cooked for a few minutes more. After adding the green beans to the coconut milk I cooked gently until the beans were just cooked. Then at the end I added the salmon chunks and cooked until they were just barely cooked. I felt that if I'd followed the recipe the beans would have been hardly cooked at all.
5th Feb, 2013
This is super easy and quick! As not everyone in the family likes it spicy, I reduce the amount of currypaste - it is still very tasty.


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