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:
Red Thai Salmon Curry
- 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
- 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.
This recipe was originally published in May 2012. I've updated the recipe card and the photos are much better!