Easy Peasy Red Thai Salmon Curry Recipes

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QUICK THAI SALMON RED CURRY RECIPE



Quick Thai Salmon Red Curry Recipe image

Quick Thai Salmon Red Curry is the perfect weeknight meal since it's full of flavor and takes less than 30 minutes! Can it get more delicious?? Salmon, kale, Thai red curry paste, and coconut milk! Such a heartwarming treat to get you through your week! SO good!

Provided by Sherri Pengjad

Time 22m

Number Of Ingredients 9

1 tbsp Thai red curry paste
1 can coconut milk, try not to shake it so the coconut cream on top stays separated
1/2 cup water
2-3 tsp. fish sauce, to taste
1-2 tsp brown sugar sugar, to taste
1.5 lb salmon filets
2 cups fresh kale leaves
4 fresh kaffir lime leaves, cut into thin strips (optional)
1 Thai chile, cut into long, thin strips (optional)

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



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

EASY PEASY RED THAI SALMON CURRY



Easy Peasy Red Thai Salmon Curry image

Knocked this up for a dinner party last night, as a mild dish. Tasty and quick! This will vary tremendously depending on the curry paste you are using. Taste it first. If it's super-hot, you'll need to reduce the amount unless you want a hot curry. If this is the case, you may need to add in come more flavouring. I've tried successfully with a tin of red thai curry soup if you're going for the easy approach, otherwise add grated ginger, cumin, coriander and a splash of fish sauce and rice wine vinegar. Of course, there's plenty of more complicated recipes out there, and this one's supposed to be easy, so try to go for a curry paste that's tasty but mild. You can always add more chilies to boost the heat!

Provided by Snowbunny Andorra

Categories     Curries

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
1 tablespoon Thai red curry paste
1 large onion, diced
1 (200 ml) can coconut milk
4 skinless salmon fillets, cubed
200 g green beans, topped and tailed
1/2 a lime, juice of
1 teaspoon salt
1 large handful coriander, roughly chopped

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.

Nutrition Facts : Calories 565.7, Fat 28.4, SaturatedFat 12.7, Cholesterol 146.3, Sodium 831.1, Carbohydrate 8.9, Fiber 2, Sugar 3.3, Protein 67.6

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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