15 minutes
Embrace the vibrant flavors of Thailand with this easy-to-make spicy salmon curry. Adjust the heat to your preference and play with various vegetables to make this dish a spontaneous go-to meal.
teaspoons
Thai Red Curry Paste
tablespoons
Onion, thinly sliced
each
0.25 fluid ounces
Skinless Salmon Fillet, cut into bite-sized pieces
0 oz
Basil Leaves
to garnish
1. Aromatics and Base
Heat the oil in a sizable pan over a medium flame. Add in the red curry paste, stirring to infuse the oil with its flavors. Mix in the sliced onion and sauté gently for approximately 5 minutes or until the onion is tender and aromatic.
2. Creamy Coconut Addition
Gently pour the coconut milk into the pan, stirring to combine it with the curry paste and onion. Bring the mixture to a boil, then lower the heat to achieve a gentle simmer.
3. Salmon and Beans Simmer
Introduce the salmon pieces and green beans to the pan, immersing them in the simmering sauce. Allow the curry to simmer for around 5 minutes. The salmon should be cooked through, flaking easily, and the beans should be tender yet crisp.
salty, sweet, sour, and spicy by adjusting seasoning with fish sauce, sugar, lime juice, and chili, and taste as you go.
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