Thai Red Curry Salmon with Snake Beans
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
Equipment Used
SR-Matrix Non-stick Frypan 28cm
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!