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.

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Medium

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£4.95

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

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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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

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always very good and fantastic flavours.

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Shemins Chilli Free Paste is the only Paste we buy now as there is really nothing else on the market that is completely chili free but enabling to create delicious…

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Easy to use website

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Amazing pastes and recipes I have most of your spice mixes, I recommend to a lot of people x

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Terrible website! So difficult to order what you actually want. Backwards and backwards again to get what you want. Gave up yesterday and same story today. Great products shame about…

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Crispy Salmon Red Curry

Serves