Red Thai salmon and coconut cream curry with sweet peppers and green beans

Serves 4


1 tablespoon vegetable oil
2 teaspoons sesame seed oil
1 shallot, finely diced
1 scant tablespoon red curry paste
1 tablespoon freshly grated ginger
1/2 teaspoon ground coriander
400g tin coconut milk
1 heaped teaspoon brown sugar or grated palm sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
3-4 whole lime leaves
juice of 1 lime
1 red and yellow sweet pepper, deseeded and roughly chopped
500g salmon fillets, cut into chunks
salt, to taste
several stems Thai basil or baby basil leaves
blanched green beans
2-3 scallions, julienned
steamed jasmine rice, to serve

Read more at:



Stay Fancy! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.