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Salmon red curry

Name: Red salmon curry recipe
Yield: 4
Ingredients: 40.00 ml vegetable oil; 1 large red onion, halved, thickly sliced; 100g curry paste; 400ml can coconut milk; 3 makrut lime leaves, scrunched; 250g snake beans, cut into 5cm lengths; 40.00 ml lime juice, plus lime cheeks, to serve; 20.00 ml fish sauce; 1 tsp brown sugar; 4 x 200g salmon fillets, skin off; 125.00 ml Thai basil, plus extra, to serve; 125.00 ml coriander leaves, plus extra, to serve; Sliced small red chilli, to serve; Steamed jasmine rice, to serve

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by Lucy Nunes

Delicious Team

Jul 18, 2024

This easy Thai red curry recipe is the ultimate weeknight dinner option. Ready in under 30 minutes, this creamy and spicy fish curry uses fresh salmon fillets simmered in a coconut milk base with aromatic Thai ingredients like makrut lime leaves, fish sauce and curry paste to create those iconic delicious flavours. Served with light and fluffy rice, this quick and easy salmon curry recipe is your next staple.

2 tbs vegetable oil
1 large red onion, halved, thickly sliced
1/3 cup (100g) Thai red curry paste
400ml can Woolworths coconut milk
3 makrut lime leaves, scrunched
250g snake beans, cut into 5cm lengths
2 tbs lime juice, plus lime cheeks, to serve
1 tbs fish sauce
1 tsp brown sugar
4 x 200g salmon fillets, skin off
1/2 cup Thai basil, plus extra, to serve
1/2 cup coriander leaves, plus extra, to serve
Sliced small red chilli, to serve
Steamed jasmine rice, to serve

Method

1.

Heat 1 tbs oil in a large deep frypan over medium-high heat. Cook onion, stirring occasionally, for 2 minutes or until golden.
2.

Add the curry paste and cook, stirring, for 1 minute. Add the coconut milk, lime leaves and 1/4 cup (60ml) water and stir to combine. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 5 minutes. Stir in snake beans, lime juice, fish sauce and sugar.
3.

Meanwhile, heat remaining oil in a large non-stick frypan over high heat. Cook salmon, on one side only, for 3-4 minutes, until well golden. Flip fillets and transfer, golden-side up, to pan with sauce. Cook over low heat for 5 minutes for salmon to finish cooking (it should still be pink inside). Discard lime leaves and stir through basil and coriander.
4.

Divide salmon and sauce between bowls. Scatter with extra herbs and chilli. Serve with lime cheeks and rice alongside.