Thai Salmon Curry Recipes

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RED THAI SALMON CURRY



Red Thai salmon curry image

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

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.46 milligram of sodium

THAI COCONUT SALMON CURRY



Thai Coconut Salmon Curry image

Provided by Anna Chwistek

Categories     Fish | Seafood

Time 30m

Number Of Ingredients 20

4 salmon fillets, skin removed
1 red bell pepper, finely chopped
1 baby bok choy, roughly chopped
2 tbsp coconut oil, or vegetable oil
1 tbsp unsalted butter
1 small onion, finely chopped
4 garlic cloves, minced
1 tbsp grated ginger
1 3/4 cups/400 ml unsweetened coconut milk
1/2 cup/125 ml vegetable broth
3 tbsp thai red curry paste
2 tbsp tomato paste
1 tbsp peanut butter
2 tbsp lemon juice
1 tbsp fish sauce
salt + black pepper
1/2 tsp each: ground coriander, ground cumin, sweet paprika
1 tsp red pepper flakes
basil leaves
steamed Jasmin rice or bread, for serving

Steps:

  • Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
  • Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
  • In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour broth and bring to a boil.
  • Add bok choy, fish sauce and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
  • Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat.
  • Stir in the basil leaves and serve with rice or some crusty bread. Top with extra red pepper flakes. Enjoy!

ONE-PAN THAI GREEN SALMON



One-pan Thai green salmon image

Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes

Provided by Anna Glover

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 17

2 tbsp vegetable oil
2 shallots , thickly sliced
1 green chilli , deseeded if you like, and sliced, plus extra to serve
300g baby new potatoes , quartered
1 lemongrass stalk, bashed
4 tbsp Thai green curry paste
400g can coconut milk
200-300ml vegetable stock
1-2 tbsp fish sauce
½-1 tbsp brown or palm sugar
1 courgette , trimmed and peeled into ribbons
100g baby spinach
4 skinless salmon fillets
3 limes , 2 juiced plus 1 cut into wedges to serve
3 spring onions , finely sliced (optional)
handful of coriander or Thai basil, roughly chopped, to serve
cooked jasmine rice or rice noodles, to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
  • Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
  • Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

Nutrition Facts : Calories 667 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

THAI RED SALMON CURRY



Thai red salmon curry image

Turnip noodles make a delicious carb alternative for this simple Thai fish curry. Add in chunks of salmon fillet and sugar snap peas for an easy, filling supper

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 12

1 tbsp groundnut oil
1 onion , ends trimmed and spiralized on the flat blade of the spiralizer
1/2 small pack coriander , stalks finely chopped and leaves picked
1 garlic clove , finely chopped
thumb-sized piece of ginger , grated
2 tbsp Thai red curry paste
200ml coconut milk
150ml low-sodium vegetable stock (we used Bouillon)
2 skinless, boneless salmon fillets , each cut into 4 chunks
200g sugar snap peas
1 turnip (about 155g), peeled, ends trimmed and spiralized into very thin noodles
1 lime , cut into wedges

Steps:

  • Heat the oil in a sauté pan over a low to medium heat. Add the onion and cook gently for 8 mins until softened but not coloured. Stir in the coriander stalks, garlic and ginger. Cook for 1 min then increase the heat slightly, spoon in the curry paste and cook for a further min until smelling fragrant.
  • Pour in the coconut milk and veg stock, stir everything together and bring to the boil. Once boiling reduce the heat to a simmer, add the salmon chunks, sugar snap peas and spiralized turnip.
  • Simmer gently for 5 minutes until everything is nicely cooked, the salmon should come away in large flakes when pressed. Garnish with coriander leaves and lime wedges for serving.

Nutrition Facts : Calories 682 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium

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