There’s something magical about the combination of creamy coconut milk, spicy red curry paste, and tender salmon. This Thai red curry with salmon and green beans is one of my absolute favorites when I want something that feels a bit exotic but is super quick to make. It takes under 30 minutes from start to finish and tastes absolutely incredible!
I love how flexible this dish is – you can use whatever vegetables you have on hand, and the result is always delicious. The salmon becomes incredibly tender and juicy when it gently simmers in the spicy coconut sauce. Serve it with steamed rice and plenty of fresh herbs on top, and you have a dinner that tastes like it came from a Thai restaurant.
The best part is that you don’t need any fancy ingredients. Everything is available at a regular grocery store. You’ll find red curry paste in the Asian section, and if you want to save time, you can use pre-cooked rice from the store. This is real weeknight luxury!
Ingredients
- 600 g salmon fillet, skinless
- 3 tbsp red curry paste
- 400 ml coconut milk
- 200 ml vegetable stock or water
- 1 red bell pepper
- 1 yellow bell pepper
- 200 g sugar snap peas
- 1 small eggplant
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 2 cloves garlic
- 1 piece ginger, about 2 cm
- 1 handful fresh cilantro
- 1 handful fresh basil
- 2 tbsp neutral oil
- Rice for serving
Instructions
Cut the salmon into large cubes, about 3x3 cm. Slice the bell peppers into strips, dice the eggplant, and finely chop the garlic and ginger. Let the salmon sit at room temperature while you prepare the vegetables – this helps keep it juicy.
Heat the oil in a large pot or wok over medium-high heat. Add the curry paste, garlic, and ginger, and cook for about 1 minute until it smells amazing. Be careful not to let it burn.
Pour in the coconut milk and stock, and stir well to combine. Bring to a boil, then add the bell peppers and eggplant. Lower the heat to medium and let it simmer for 5-7 minutes until the vegetables are tender but still have a bit of bite.
Season with fish sauce, soy sauce, lime juice, and sugar. Add the sugar snap peas and salmon cubes, and let it simmer gently for another 4-5 minutes until the salmon is just cooked through. Don't overcook it or the salmon will become dry. It should still be pink and juicy inside.
Remove the pot from the heat and stir in the chopped cilantro and basil. Serve immediately with cooked rice and extra fresh herbs on top. Trust me, this is one of the best dinners you can make in under 30 minutes!
Notes
Tip: Feel free to use other vegetables you have in the fridge, like broccoli, mushrooms, or cherry tomatoes. If you want it extra spicy, add a chopped chili along with the curry paste. You can use the salmon skin to make crispy salmon chips – brush with oil, sprinkle with salt, and bake until crispy in the oven!
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