Friday, 17 May 2013

Thai Red Salmon Curry

Its almost unusual to use fish, unless prawns of course, in a Thai red curry, but because Salmon is a buttery fish,it works well. I wanted to try a new recipe and give this authentic curry a twist, a salmon-way. Deviate away from the norm of beef, chicken or duck.

Fragrant ingredients, like lemongrass and galangal, compliment the salmon winningly- rhapsodizing a fresh appeal.

Perfect dinner for two.

Thai Red Salmon Curry

Prep time: 20min  Cook Time: 20   Serves: 2


  • 1 tbsp Sunflower oil
  • 1 small jar Thai red curry paste
  • 1 can coconut cream
  • 1 can coconut milk
  • 2 salmon fillets (organic)
  • 250ml chicken stock
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 1 red pepper (sliced)
  • handful green beans or mange tout
  • Coriander

In a heavy based pan or work, add the oil and the curry paste, allow the flavors to infuse, and split before adding the coconut cream, stir until the cream is colored reddish, add the coconut milk before adding the salmon fillets. Allow to simmer. Add the chicken stock, palm sugar and fish sauce. Add the sliced red pepper, green beans. allow to cook for a further 10min. Garnish with Coriander.

Enjoy x x


  1. I would love to cook my salmon this way. Thank you for sharing this recipe. I'll add this on my favorite.
    Ed of

    1. Your welcome!Thank you! I hope that you enjoy it!