Serves 4
15 min
Red Thai Salmon Curry
Recipe GLPR162829e5af62bd
A vibrant and aromatic Thai curry featuring tender salmon chunks simmered in a creamy coconut broth infused with red curry paste. Fresh green beans and caramelized onions add texture and depth to this elegant yet simple main course. Finished with a sprinkle of fresh coriander or basil, it comes together in just 15 minutes.
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Ingredients
1 tsp vegetable oil or sunflower oil
1 tbsp Thai red curry paste
1 onion, thinly sliced
250 ml reduced-fat coconut milk
500 g skinless salmon fillet, cut into chunks
200 g trimmed fresh green beans
fresh coriander or fresh basil, for garnish
Directions
Warm the oil in a large pan over medium heat. Stir in the Thai red curry paste and let it toast for about 30 seconds to release its aromatic flavors. Add the sliced onion and cook gently, stirring occasionally, for about 5 minutes until the onion is softened and beginning to caramelize.
Pour the coconut milk into the pan, stirring to combine with the curry paste mixture. Bring the liquid to a gentle boil, then reduce the heat to a simmer.
Add the salmon chunks and green beans to the simmering curry. Cook uncovered for about 5 minutes, gently stirring occasionally, until the salmon is cooked through and flakes easily when tested with a fork (the thickest part should reach an internal temperature of 145°F/63°C), and the green beans are tender.
Remove from heat and scatter the fresh coriander or basil over the top. Serve immediately over plain rice or with rice on the side.
