Red Thai salmon curry

Red Thai salmon curry

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(123 ratings)

Prep: 5 mins Cook: 10 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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

Method

  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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lislec
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.
reigategal
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
maxineacikgoz
1st May, 2013
4.05
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.
delidaz
30th Apr, 2013
5.05
Really delicious!!! Made this many times already and it's one of the quickest and best recipes for midweek dinners. Thank you!!!
bowdenei
27th Mar, 2013
3.05
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.
ningwa
20th Mar, 2013
5.05
Very easy & quick to make, added some salt..Really tasty!!Loved it..!!
jalapeno1
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!
mikeclough
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.
kristinh9
5th Feb, 2013
5.05
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.
09bongo
17th Jan, 2013
really tasty and very easy - just a bit too spicy so would reduce red paste qty next time

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