Fish/ Gluten Free/ Low Carb/ Paleo

Red Thai Salmon Curry

This red Thai salmon curry is an easy supper dish full of spice and flavour.  I use my own red Thai curry paste but you could always cheat and use a prepared one.  I won’t judge! Just make sure that there is no sugar in it!

thai salmon curry

The strong taste of Salmon goes very well with the red Thai curry flavours.   This thai salmon curry dish will tantalise your taste buds with the succulent salmon.   I made my own red curry paste but you could cheat and use a paste from a jar for a quicker dish.   You could also make a large batch of red curry paste and keep it in the fridge too though!  This is a quick, easy and delicious dish to make !

Feel free to add different veggies and even hit up the spice dial if you want!

INGREDIENTS

2 shallots or 1 onion, peeled and sliced

400g skinless salmon fillets

250ml coconut milk

200g green beans (trimmed)

1 tspn oil/coconut oil

1 tblspn Thai red curry paste

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METHOD

  • Heat the oil in a large saucepan, then add the curry paste.  Add the onion and cook on a low heat for 5 minutes.
  • Add the coconut milk and bring to the boil, then simmer.
  • Cut the salmon fillets into large chunks and add to the sauce, along with the green beans.
  • Cover and simmer for 5 to 10 minutes until the fish and beans are cooked.
  • Eat and enjoy!
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