Thai salmon curry for two

    35 min

    This is such a tasty curry, no oil is used and everything is cooked in a casserole dish for minimum fuss. Please note! I am a self confessed chilli head, I usually put more chillies in this, but I think three may be on the medium/hot side for most palates so use your own judgement to decide what would suit you and those you are cooking for! I think it is best to use frozen salmon fillets, fresh seems like a bit of a waste, but feel free to tweak away at this recipe. I really hope you like it as much as I do!

    8 people made this

    Serves: 2 

    • 400ml tin coconut cream, ideally half fat
    • 2 tablespoons red Thai curry paste
    • 1 lime, halved
    • 1 medium onion, finely chopped
    • 3 red chillies, chopped (seeded if you prefer)
    • 250g sweetcorn (tinned, fresh or frozen)
    • 2 frozen salmon fillets, left frozen
    • 2 tablespoons chopped fresh coriander (optional)
    • basmati rice and/or naan bread to serve (optional)

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6.
    2. Add coconut milk, red Thai curry paste and the juice of one lime to a casserole dish, and stir to ensure paste is dissolved.
    3. Add the chopped onion, chilli, sweetcorn, the leftover halved lime and salmon fillets, ensuring the salmon is submerged. Cover dish with lid.
    4. Bake in the preheated oven for 25 to 30 minutes.
    5. Remove from oven, discarding the lime pieces. Serve with the chopped coriander scattered over and whatever else you like!


    You can also do this as a green Thai curry, just use green Thai curry paste instead of red, et voila! Tastes just as nice, I think.

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