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Crispy Salmon Red Curry

This one-pan Thai coconut salmon curry is not only a show-stopper to look at, it’s also seriously delicious, easy to make and ready in 30 minutes.

Crispy seared salmon simmered in a rich, spicy, creamy coconut sauce. Loaded with veggies and sprinkled with some fresh basil. You’ll love it.

Serves

4

The star of the show

Gluten free
Shemin's Thai Green Curry Paste
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Shemin's Thai Green Curry Paste

Shemin’s Thai Green Curry Paste packs fresh, vibrant flavour with a punchy heat. Fragrant Thai herbs and spices bring a bright, lively character to every dish. It’s a simple way to create a classic Thai green curry at home, full of bold, balanced flavour.
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(13)
Medium Medium

Ingredients

  • 2 tbsp olive oil
  • 4 salmon fillets, skin on, about 200g each
  • 1 onion, finely chopped
  • 100g Shemin’s Thai Red Curry Paste (can also use Thai Green)
  • 1 red pepper, finely chopped
  • 2 bunches baby bok choy, roughly chopped
  • 2 tsp fish sauce
  • 1 tbsp peanut butter
  • 1 lime, juiced
  • 400ml can coconut milk
  • cooked jasmine rice, to serve
  • basil leaves, to serve (or coriander)

How to make Crispy Salmon Red Curry

  1. Season the salmon with salt and pepper, rub into the skin. Heat a large non-stick frying pan over medium-high heat. Add half the oil to the pan, add the salmon skin-side down. Cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm.
  2. Heat remaining oil in the pan over medium-high heat. Add the onion and cook, stirring for 2 minutes until softened. Then add the bell pepper and cook for a further 1 minute. Turn the heat down and add Shemin’s Thai Curry Paste and cook, stirring for 1 minute or until fragrant. Add in the baby bok choy, fish sauce, peanut butter and coconut milk. Bring to the boil. Reduce heat to low.
  3. Nestle salmon in the sauce. Sprinkle with lime juice and simmer for 3-5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened.
  4. Stir in the basil leaves, season and serve with rice or some crusty bread. Enjoy!

Tips

Tips:

  1. If you find our Thai Curry Paste a little too hot, try putting less paste or more coconut milk or add coconut cream too.
  2. You can use any other firm fillet of fish for this recipe.

Loved by curry enthusiast globally

tik Verified curry lover

andrew ****@btinternet.com i have had your mild curry paste and cooked it with chicken, and its the best curry i have had. going to have mince with it next to…

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tik Verified curry lover

Straight forward ordering with good selection of products

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tik Verified curry lover

Always beautiful curry paste and always super helpful.

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tik Verified curry lover

Product is first class, have used since the days of James Martin Thank you

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tik Verified curry lover

We've been using Shemin's curry paste for a long time. It's so easy to use & make cooking Indian dishes simple to make at home.

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tik Verified curry lover

Great product and my cooking would not be same if I didn't have It. Thank you

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tik Verified curry lover

Always good 😊

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tik Verified curry lover

Super flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.

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tik Verified curry lover

I have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer

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tik Verified curry lover

I have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x

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