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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dishymummy
18th Oct, 2011
5.05
I made this for my children after school and it was really quick and easy. I added some lime juice, seasoning and a spoonful of sugar and it was really tasty. I served with noodles and peshwari nam but it would have been substantial served with just the bread. I am going to make it for me and my husband tonight but will probably add more curry paste and some fish sauce.
hairybloke
28th Sep, 2011
I also substituted red peppers for the green beans. The sauce perks up with a few dashes of fish sauce. I used a 400ml tin of coconut milk, since I felt that 250 ml didn't seem enough liquid, and even that didn't reach a level where it was cooking the salmon, so I had to do some constant careful stirring and turning. However, the result was really nice, served with basmati rice. I think a lot depends on your red curry paste, since they do vary in strength. I would recommend the fish sauce though. It transforms most Thai curries into something special.
lovelyamanda
10th Sep, 2011
5.05
This is one of my favourite curries, always goes down well and is absolutely gorgeous.
sweet-p
17th Jun, 2011
4.05
Lovely! bought green thai paste by mistake, but it was still great. added a 1tbsp of fish sauce, 1 tbsp soy sauce and a 1 tbsp of worcestershire sauce and a sprinkle of palm sugar. I will definitely try it again, but with red thai paste this time.
tamyates
7th Jun, 2011
5.05
I would highly recommend this dish. It was ready in 15 minutes and tasted delicious. I halved the amount of ingredients so that it was enough for two and served with fresh steamed vegetables to keep the calories down.
kirstyl
27th May, 2011
5.05
Tasted lovely. Even my fish hating mother in law liked it. Added peas sweetcorn and red pepper to recipe. Next time will try adding prawns.
phwiiii
15th Apr, 2011
4.05
delicious and so quick to make. definately one to be repeated.
soliphant
13th Mar, 2011
4.05
Tasty dish although the green beans were still hard after the 5 mins simmering so had to simmer for longer and also added more coconut milk to have a bit more sauce.
dizzybec
17th Feb, 2011
5.05
Yum yum, perfect mid week treat, whole family loved it.
brumleybrae
2nd Feb, 2011
5.05
I have made this a few times. The beans give a great texture so I always use them, but add garlic, and thinly sliced ginger (I love ginger!) and maybe some'exotic' veg if it's in the 'cheap' counter at the supermarket (Okra, baby cobs, little carrots etc.).

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