Salmon curry
Serves: 4
Prep time: 25 mins Total time: 
Recipe photograph by Dan Jones
Salmon curry
Recipe by Anna Glover
Follow our quick coconut salmon curry recipe for an easy Thai midweek meal - on the table in 30 minutes
Serves: 4
Prep time: 25 mins Total time: 
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Nutritional information (per serving)
Calories
597Kcal
Fat
30gr
Saturates
13gr
Carbs
51gr
Sugars
4gr
Fibre
5gr
Protein
28gr
Salt
0.9gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 tsp coconut oil or vegetable oil
- 4 tbsp Thai green curry paste, we used Thai Taste
- 1 x 400g tin lighter coconut milk
- 1 lemongrass stalk, bashed, or 1 tsp lemongrass paste
- 300g green beans, trimmed
- 4 skinless salmon fillets, cut into 5cm chunks
- 2 x 250g pouches precooked Thai jasmine rice
- 2 tsp fish sauce
- juice of 1 lime
- ½ x 31g pack coriander
Step by step
-
Heat the oil in a large frying pan on a medium-high heat. Add the curry paste. Stir and fry for 2 minutes until fragrant.
-
Stir in the coconut milk and lemongrass, then bring to a simmer. Cook for 10 minutes until thickened.
-
Add the beans, and cook for 5 minutes. Stir in 200ml boiling water, then nestle the salmon in the sauce. Cover and cook for 4 minutes until the fish is done and the beans tender. Cook the rice according to the pack instructions.
-
Season the curry with the fish sauce and lime juice to taste, discard the lemongrass stalk (if using) and scatter with the coriander. Top with sliced green chilli, if you have some.
