Go Back
–+ servings
fish curry in a stainless steel pan

Thai Fish Curry

Julia Frey of Vikalinka
This Thai fish curry made with salmon, sugar snap peas and baby corn comes together in less than half an hour.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 461 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 461kcalCarbohydrates: 19gProtein: 27gFat: 33gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 62mgSodium: 421mgPotassium: 956mgFiber: 4gSugar: 10gVitamin A: 2770IUVitamin C: 23mgCalcium: 73mgIron: 4mg
Keyword fish curry
Tried this recipe?Let us know how it was!