Thai Red Curry Salmon with Snake Beans

Seared salmon fillets simmer in a fragrant red curry sauce with creamy coconut milk, zesty lime, and tender snake beans. Fresh herbs, a hint of chili, and steamed jasmine rice make this dish a bold, vibrant meal that’s ready to impress!

Watch the full recipe below

Thai Red Curry Salmon with Snake Beans

Course: Main Course
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Golden-seared salmon meets a rich, spicy red curry sauce with coconut milk, lime, and fresh herbs. Served with tender snake beans and jasmine rice, it’s a quick, bold dish packed with flavor!
Print Recipe

Ingredients

  • 2 tbsp vegetable oil
  • 1 large red onion halved, thickly sliced
  • 1/3 cup Thai red curry paste OR homemade paste
  • 400 ml can coconut milk
  • 1/4 cup of chicken stock
  • 3 makrut lime leaves scrunched
  • 250 g snake beans cut into 5cm lengths
  • 2 tbs lime juice plus lime cheeks, to serve
  • 1 tbs fish sauce
  • 1 tsp brown sugar
  • 4 x 200g salmon fillets skin off
  • 1/2 cup Thai basil plus extra, to serve
  • 1/2 cup coriander leaves plus extra, to serve
  • Sliced small red chilli to serve
  • Steamed jasmine rice to serve

Instructions

  • Heat 1 tablespoon of oil in a large, deep frypan over medium-high heat. Stir in the red curry paste and cook for 1 minute, until fragrant.
  • Add the coconut milk, makrut lime leaves, and 1/4 cup chicken stock. Stir to combine, then bring to a simmer. Reduce the heat to low and cook, stirring occasionally, for 5 minutes.
  • Stir in the snake beans, lime juice, fish sauce, onions, and brown sugar.
  • Season the fillets, then transfer them to the pan with the curry sauce. Simmer the salmon in the curry sauce over low heat for 5 minutes, until just cooked through (the center should remain slightly pink). Remove and discard the lime leaves, then stir in Thai basil and coriander.
  • Remove from the heat. Garnish with extra herbs and sliced red chilli. Serve with lime cheeks and steamed jasmine rice. Enjoy!

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