Best 4 Easy Peasy Red Thai Salmon Curry Recipes

QUICK THAI SALMON RED CURRY RECIPE

Steps:

• Combine a couple tablespoons of cooking oil of choice, Thai red curry paste and the coconut cream, (when you open your can of coconut milk, it should be the first thick layer you see) in your wok over medium high heat.
• Once the paste is fragrant, stir in the coconut milk, water, fish sauce and sugar, and add the salmon in a single layer.
• Cook covered for 2-4 minutes, depending on thickness, on medium-low, until it's flaky.
• If using, add the chile, and flip the salmon over, and cook the other side a few minutes until flaky too.
• Stir in the kale until wilted, should only take a minute or two.
• Then sprinkle kaffir lime leaves and red chile on top, and serve with jasmine rice.
• Enjoy!

RED THAI SALMON CURRY

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.

EASY PEASY RED THAI SALMON CURRY

Steps:

• Put the oil and Thai curry paste in a large pan and heat through. Add the onion and cook until softened.
• Pour in the coconut milk and bring to the boil. Add the salt and lime juice. Taste - this is where you'll need to use your imagination if the curry paste wasn't as tasty as you'd hoped! If necessary, add more ginger, spices etc as mentioned in the description above, or a can of Thai red curry soup.
• Reduce to a simmer and add the beans and salmon. Simmer very gently for five minutes until the salmon is just cooked.
• Mix in the coriander just before serving.

THAI RED SALMON CURRY

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.