Red Thai Salmon Curry

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This red Thai salmon curry is an easy low carb dinner recipe full of spice and flavour. It’s a great dish for when you are in a rush or do not want to spend too long cooking.

The strong taste of salmon goes very well with the red Thai curry flavours. A low carb dinner that can be rustled up in 20 minutes and will tantalise your taste buds with the spicy of the curry and the sweetness of the coconut milk.

I use my own red Thai curry paste but you could always cheat and use a pre-made curry paste. I won’t judge! Just check the label for any added sugar and keep an eye out for any shrimp in case. I’ve used a tablespoon but add more paste to increase the heat if you enjoy a hotter curry.

I used green beans as a vegetable addition to this Thai salmon curry as they give a nice slight crunch to the dish, but you can add different low carb vegetables. I was considering broccoli but had been making a lot of broccoli dishes and wanted to give the Chief Taster a break from them.

Easy Salmon Curry

Only a few ingredients are needed to make this low carb and gluten free Thai salmon curry dinner. Fresh salmon fillets (skin is optional but I didn’t use it), coconut milk, curry paste and a low carb vegetable of your choice all come together for a fast and easy salmon curry. I use coconut milk from a tin as we have a large choice here in St Lucia. As with anything in a can, check the label in case of any sneaky sugar ingredients.

What do you serve with Thai Salmon Curry?

Thai curries are normally served with a side of rice, so a serving of cauliflower rice would go well with this easy salmon curry. Perhaps a serving of coconut cauliflower rice if you don’t think it would be too much of a coconut theme. Unlike an Indian curry, a Thai curry is not served with any bread, so a side of stir fried low carb vegetables (say hello to zucchini noodles) would be a good option.

OTHER SALMON DISHES TO TRY:

Greek Salmon

Morrocan Salmon

Blackened Salmon

Red Thai Salmon Curry

A quick and easy Thai salmon curry recipe for a tasty dinner

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Thai

Keyword: Curry recipe, easy salmon recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 people

Calories: 535kcal

Author: Angela Coleby

Ingredients

• 2 salmon fillets
• 1 onion peeled & sliced
• 1 cup coconut milk tinned
• 5 oz green beans trimmed
• 1 teaspoon coconut oil
• 1 tablespoon red Thai curry paste

US Customary – Metric

Instructions

• 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! Serve with a side of cauliflower rice.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1serving | Calories: 535kcal | Carbohydrates: 13g | Protein: 24g | Fat: 44g | Fiber: 3g

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This recipe was originally published in May 2012. I’ve updated the recipe card and the photos are much better!

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