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finished recipe in bowl with white rice, fresh herbs and lime slices.

30-Minute Thai Red Curry with Fish Recipe (so easy!)

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3 tablespoons red Thai curry paste

1 can full fat coconut milk, divided

1 cup fresh or frozen green beans, cut into bite-sized pieces

2 carrots, halved and sliced

1 medium onion, sliced

1/2 red bell pepper, sliced into 1-inch pieces

2 teaspoons fish sauce

Juice of 1/2 lime, plus wedges for serving

1 tablespoon brown sugar

1 pound fresh salmon, cut into 10-12 pieces

1/4 fresh basil (Thai, if you can find it!)

1/4 cup cilantro


  1. To begin, open your can of coconut milk and remove 3 tablespoons of the thick coconut cream at the top of the can. Add to a large skillet over medium high heat, cook for 1-2 minutes until the cream is sizzling and thick. Next, add 3 tablespoons of red Thai curry paste to the pan and stir to combine the mixture well. Continue cooking the mixture until it is sputtering and thick, about 2 minutes. 
  2. Add the remaining coconut milk, onion and carrots to the pan. Stir to combine. Cook for 3-4 minutes until the veggies are softened. Add salmon pieces, bell pepper, green beans, fish sauce and brown sugar. Stir to combine and lower heat to medium. Cook for 5-8 minutes, until vegetables are still crispy, but cooked and salmon is cooked to your desired temp. Taste and adjust seasoning.
  3. Serve salmon curry with jasmine rice and lime wedges. Top with fresh basil, cilantro and diced red chilis. 


Salmon is the ideal fish for this Thai curry and steelhead trout is a good substitute. If you prefer white fish, mahi mahi, barramundi or ling cod are all firm enough to stand up to the curry sauce. Regular cod, hake, tilapia and haddock or flakier white fish and would require a gentle hand to ensure they don't break apart in the curry.

  • Prep Time: 15
  • Cook Time: 15
  • Category: lunch, dinner
  • Method: stovetop
  • Cuisine: Thai