Eastern Thai Salmon Curry

A dish with quite a few ingredients but don't be put off, it's easy to make and really tasty!

This recipe makes a generous supper for two.  If you prefer, add some extra vegetables and break the salmon into smaller chunks and it could even stretch to feed an extra guest!


  • 2

    BigFish Eastern Thai Salmon Fillets

  • 1

    can of coconut milk

  • 1/2

    a green pepper, chopped

  • 1/2

    a red pepper, chopped

  • 1/2

    a courgette, sliced

  • 1/2

    a red onion, diced

  • 1/2 tbsp

    olive or rapeseed oil

  • 1-2 tbsp

    Green curry paste - either buy ready-made or try our simple recipe to make your own

  • To serve

    a small bunch of fresh coriander and wedges of lime

  • Pilau rice

    boil your favourite dried rice or use a packet of microwaveable Pilau

  • For fresh green Thai Curry paste

  • 4

    green chillies, roughly chopped

  • 2

    shallots, roughly chopped

  • 2 inch piece

    fresh root ginger, peeled

  • 3

    cloves garlic

  • Small bunch

    fresh coriander (rinsed, stalks still attached)

  • 2 stalks

    lemongrass, peeled

  • 1 lime

    juice and zest

  • 8

    Kaffir lime leaves

  • 1 tbsp

    coriander seeds, crushed

  • 1/2 tsp

    black pepper

  • 1/2 tsp


  • 2 tsp

    Thai fish or soy sauce

  • 3 tbsp

    olive or rapeseed oil


  • 1.

    Warm the oil in a heavy based pan or wok and gently fry the courgette, peppers and onion on a medium heat until softened.

  • 2.

    Now add the coconut milk plus 1-2 tbsp green Thai curry paste (depending on how hot you like it). Bring to a medium heat and stir. Leave to simmer very gently while you cook the salmon.

  • 3.

    Unpack the Eastern Thai Salmon Fillets and cook according to pack instructions. Then pop the cooked fillets into the pan with the Thai coconut milk and vegetables, stirring gently to combine.

  • 4.

    Cook the rice as per instructions. Serve with a squeeze of fresh lime over the salmon fillets plus a sprinkling of chopped fresh coriander.

  • 5.

    To make home-made Thai curry paste

    Simply put all the ingredients in a blender and blitz to a paste.

  • “I love this recipe, it's so straightforward and yet so full of flavour. Perfect for a tasty supper.”

    Louise Coulbeck, Director


Add your review
8th October 2020

This is a really easy and tasty thai curry!

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Preparation Time

15 minutes

Cooking Time

10 minutes