Red Thai salmon curry

Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 326
  • fat 22g
  • saturates 9g
  • carbs 5g
  • sugars 4g
  • fibre 2g
  • protein 27g
  • salt 0.46g


  • 1 tsp vegetable or sunflower oil
  • 1 tbsp Thai red curry paste
  • 1 onion, sliced
  • 250ml reduced-fat coconut milk
  • 500g skinless salmon fillets, cut into chunks
  • 200g pack trimmed green beans
  • coriander or basil, to serve


Curry paste
Thai curry paste can vary from fairly mild to very hot, depending on the brand. If you’re using an authentic Thai brand, add 1 tsp first, then add more to taste.


  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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