At 20 minutes from start to finish, this easy Thai salmon curry recipe is a fantastic midweek dinner that even the most rushed of families can manage! It is hot with a red Thai curry paste and sweet from mangetout and silky with coconut milk.
Lightning Fast & Easy Thai Fish Curry.
I have no idea why there are no Fish Curry recipes on my site as yet and this easy salmon recipe will probably open the floodgates.
This dish definitely falls into the curry in a hurry category! My timings say 20 minutes but in reality, once you are familiar with the recipe it is closer to 15.
Most important it packs much more flavour than that short cooking time would indicate.
The hot, sour, sweet and salty flavours closely associated with Thai food is really a great love of mine.
As with most of my recipes, this pays no nod to authenticity whatsoever. These are flavours I love with ingredients from my store cupboard!
At the heart of this recipe is a Thai red curry paste, make sure you spend wisely. This is where the majority of your flavour comes from!
How Do You Make Thai Red Curry Paste?
You can, of course, use a jar of Thai red curry paste for this curry recipe. In fact, I kind of assume that the majority of people will.
But I am sure that there are a few of you out there like me… If you are intrigued making fresh Thai Red Curry paste at home is really easy.
I have a full recipe and methodology over in my Thai Duck Curry Recipe.
But in essence, it is nothing more than a group of ingredients blitzed into a paste. The core of those ingredients are dried chilli, lemongrass, shallot, garlic, ginger and if you can get it dried shrimp paste.
Can you store Thai Red Curry Paste I hear you say! Well yes, of course with the caveat that it will not store as long as a store-bought paste.
Simply cover with oil and it will save for 2-3 weeks in the fridge. But if you freeze it then it will keep for a few months.
Recipe Hints and Tips.
You need no skills at all to cook this recipe but that does not mean that a little prep does not help.
Whilst this cooking this meal is not as frantic as some wok recipes that I cook it still moves quickly.
As a result, preparing all of the vegetables beforehand really helps.
You should also check your salmon fillets for bones. Just run your fingertips along what looks like a seam on the flesh side.
If there are bones you will feel them, use some tweezers or needle-nose pliers to remove them.
If your salmon fillet has skin on it you can leave it on. But it will be soggy and not nice!
Removing the skin is easy, place the fish skin side down on a flat board. Slide a long sharp knife under the skin on one side and gently begin to cut.
Once you are 3-4cm in grab the flap of skin and pull slowly working the knife and the two will separate.
- 350 g Skinless Salmon Fillet
- 150 ml Coconut Milk
- 1 Tbsp Thai Red Curry Paste
- 1 Tsp Fish Sauce
- 1/2 Tsp Brown Sugar
- 2 Spring Onions
- 100 g Mangetout
- 1 Tsp Lime Juice
- Thai Basil
- 1 Tsp Neutral Cooking Oil
- Finely slice your spring onions keeping the white part separate from the green part.
- Heat a wok over a high heat and when hot add the oil followed by the white parts of the spring onion and then the Thai red curry paste.
- Stir fry for 60 seconds then pour in the coconut milk and add the fish sauce and brown sugar and stir to form a sauce.
- Reduce the heat to medium then add in your salmon fillets and cook for 3-4 minutes napping with the sauce occasionally.
- Add the green parts of the spring onion, lime juice and mangetout peas and cook for a further 3-4 minutes or until your salmon is cooked to your liking.
- Serve sprinkled with Thai Basil and a side of simply cooked Jasmine rice.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 565 Total Fat: 40g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 110mg Sodium: 532mg Carbohydrates: 10g Fiber: 2g Sugar: 4g Protein: 43g