Thai Curry Salmon

Serves 4


  • 1 tsp. coconut oil
  • 1 tbs. Thai red curry paste
  • 1 yellow onion, sliced
  • 250 ml coconut milk
  • 500 g salmon filet, cut into chunks
  • 200 g green beans, trimmed
  • fresh basil (for garnish)

Heat the oil in a large pan, and then add the curry paste. Stir. Add the onion, cook gently for about 5 minutes until softened. Pour in coconut milk, bringing to a boil. Reduce to simmer, adding the salmon chunks and beans. Let simmer for 5 min until fish is cooked through and beans are tender. Garnish with basil. Serve with brown rice.



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