Thai Salmon Curry




This is a quick and easy meal that takes less than 30 minutes from fridge to table.

Serves 4


1tbsp rapeseed oil

1 red onion, finely sliced

1 dessert spoon red Thai curry paste

1 can coconut milk (light or full fat, it doesn’t make much difference)

selection of vegetables such as magnet tout, sugar snap peas, baby sweetcorn

400-500g skinless salmon fillets, cubed




Heat the rapeseed oil in a large frying pan over a medium heat and fry the onion, stirring continually until translucent.

Add the curry paste and stir well to mix. Turn the heat down and allow the spices to cook to release their oils.

Gradually stir in the coconut milk and 1/2 tsp salt, stirring continuously until well blended. Allow to simmer for a few moments.

Add the vegetables of your choice, followed by the salmon, stir to combine.

Pop a lid on and  cook until the fish flakes easily when pushed gently.

Meanwhile, cook a pan of Thai jasmine rice according to manufacturers instructions.

Serve and enjoy.