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.

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Gluten free

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.

(13)

Medium

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£4.95

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

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.
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.
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.
Stir in the basil leaves, season and serve with rice or some crusty bread. Enjoy!

Tips

Tips:

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

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you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste

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This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…

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Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…

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Easy to navigate website & fantastic products. Thank you

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

Crispy Salmon Red Curry

Serves