Thai Red Curry Salmon with Snake Beans

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Serves 4

Seared salmon fillets simmer in a fragrant red curry sauce with creamy coconut milk, zesty lime, and tender snake beans. Fresh herbs, a hint of chili, and steamed jasmine rice make this dish a bold, vibrant meal that’s ready to impress!

Recipe

Serves 4 · Prep 10m · Cook 20m

Ingredients

• 2 tbsp vegetable oil
• 1 large red onion, halved, thickly sliced
• 1/3 cup Thai red curry paste OR homemade paste
• 400ml can coconut milk
• 1/4 cup of chicken stock
• 3 makrut lime leaves, scrunched
• 250g snake beans, cut into 5cm lengths
• 2 tbs lime juice, plus lime cheeks, to serve
• 1 tbs fish sauce
• 1 tsp brown sugar
• 4 x 200g salmon fillets, skin off
• 1/2 cup Thai basil, plus extra, to serve
• 1/2 cup coriander leaves, plus extra, to serve
• Sliced small red chilli, to serve
• Steamed jasmine rice, to serve

Method

1. Heat 1 tablespoon of oil in a large, deep frypan over medium-high heat. Stir in the red curry paste and cook for 1 minute, until fragrant.
2. Add the coconut milk, makrut lime leaves, and 1/4 cup chicken stock. Stir to combine, then bring to a simmer. Reduce the heat to low and cook, stirring occasionally, for 5 minutes.
3. Stir in the snake beans, lime juice, fish sauce, onions, and brown sugar.
4. Season the fillets, then transfer them to the pan with the curry sauce. Simmer the salmon in the curry sauce over low heat for 5 minutes, until just cooked through (the center should remain slightly pink). Remove and discard the lime leaves, then stir in Thai basil and coriander.
5. Remove from the heat. Garnish with extra herbs and sliced red chilli. Serve with lime cheeks and steamed jasmine rice. Enjoy!