This Thai fish curry made with red curry paste, salmon, sugar snap peas and baby corn comes together in less than half an hour. Perfect for a quick weeknight dinner.
If you are a Thai cuisine lover, take a look at our Vegetarian Thai Green Curry.
My family never seems to get tired of Thai food. Sometimes we order in but most often than not we make it at home. It’s actually quite simple if you use my clever shortcut!
I am not ashamed to say that I wholly embrace pre-made curry pastes available in most supermarkets. And if you decide to do it too, you will immeasurably expand your dinner menu by adding delicious Indian and Thai flavours.
The two most popular Thai curries are red and green. They vary in taste and also in the spice level. Red curries are usually hotter as they are made with dried red chillies. While green curries are prepared using fresh green chillies and tend to be less spicy.
I used red curry paste in this recipe but a green one will also work. It all depends on your personal taste and preference.
Thai flavours are quite complex. Sweet, sour, salty, spicy and bitter flavours all come together in artfully made curry pastes. Without researching the authentic taste and much practice, it’s very difficult to replicate them at home.
However, don’t let this stop you from making Thai curries at home. Using already made curry pastes, which are nowadays readily available, can give you a taste of Thai cuisine at home in about 30 minutes. All you need to do is to find good quality product and use this recipe!
Recipe Tips and Notes
- Use good quality Thai curry paste!! You can use red or green paste for this recipe.
- I prefer using full fat unsweetened coconut milk for full flavour and creamy texture. However, feel free to use light coconut milk for a lower calorie alternative.
- Salmon is the most popular fish in our house and that is why I use it in my recipe. Using another type of white fish such as cod, tilapia, halibut or basa will taste equally delicious and more authentic.
- The same goes for the vegetables added to this curry. I’ve used baby corn and snap peas but any other vegetables will work well here. My personal favourites are asparagus, tenderstem broccoli, snow peas and bell peppers.
- Finally, Thai basil leaves add so much fragrance to this curry but they are not always easy to find! In that case, use fresh cilantro/coriander in your curry.
Serve this delicious salmon red curry with plain or coconut rice. Plain rice is a such a great accompaniment to flavourful curries as it provides a needed balance. You also need something to soak up all that sauce, and rice does just that!
Favourite Curry Recipes to Try:
- 1 tbsp vegetable oil
- 2 cloves garlic pressed
- 60g/1/4 cup-⅓ cup prepared Thai red curry paste
- 400ml/140z unsweetened coconut milk
- 100g/6-7 baby corn
- 100g/ 1 cup sugar snap peas
- 1 lbs salmon fillet, cut into bite-sized pieces
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- ½ lime, juice only
- 3-4 Thai basil
- Saute the garlic in the vegetable oil for 30 seconds, then add the curry paste and 1 tbsp of the coconut milk and cook while stirring for 30 sends longer until you can smell the aroma. Pour in the rest of the coconut milk, fish sauce and the palm sugar and bring to a boil.
- Add the baby corn and let them cook for 5 minutes, then add the snap peas and the salmon, cook for 10 minutes until the salmon cooked all the way through, drizzle the lime juice all over. Serve with Thai basil or fresh cilantro.