Wild Alaska Salmon Thai Red Curry

3.7/5 rating (3 votes)
  • Serves: 4
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Wild Alaska Salmon Thai Red Curry


  • 1 tbsp vegetable oil
  • 1 1/2 tbsp Thai red curry paste
  • 1 onion, finely sliced
  • 2 cloves of garlic, crushed
  • 1/2 tbsp grated root ginger
  • 400ml coconut milk
  • 1 tsp Thai fish sauce
  • 1/2 tsp palm sugar
  • 500g wild Alaska salmon, skinned and chunked
  • 1 pak choi, quartered
  • 60g okra, halved
  • 60g mangetout
  • 30g beansprouts
  • 2 lime segments
  • 1 handful of coriander, chopped
  • 20g unsalted peanuts, chopped
  • jasmine rice, to serve

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  • Heat the oil in a large pan, stir in the curry paste and heat until the paste splits from the oil
  • Stir in the onion, garlic and ginger and cook gently for about 3-5 minutes until softened
  • Pour in the coconut milk, fish sauce and palm sugar and then bring to the boil. Reduce to a simmer, then add the salmon chunks
  • Leave to simmer gently for 3 minutes and then add in the vegetables and lime
  • Cook for a further 2 minutes until the salmon is cooked through and the vegetables are tender
  • Scatter with the coriander and peanuts and serve with steamed jasmine rice

Phil's Tips

If you like your food spicy, just add in a little (or a lot!) more curry paste. Use soft brown sugar if you can’t find palm sugar

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