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.

Loved by curry enthusiast globally

Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

Verified curry lover

Great service and products thanks

Verified curry lover

Brilliant fantastic selection of everything

Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

Crispy Salmon Red Curry

Serves