Salmon pieces in Thai Red Curry


  • Salmon fillets, skinned

  • 375ml coconut milk

  • Tsp Thai red curry paste

  • Tsp brown sugar

  • 2 stalks baby bok choy - washed and roughly shredded

  • Tbsp corriander leaves

  • Lime wedges to garnish


  • 1.

    Cut salmon into chunks

  • 2.

    Heat coconut milk on low temperature, add Thai red curry paste and sugar in large saucepan

  • 3.

    Add salmon & cover pan

  • 4.

    Stir in bok choy & replace lid. Cook for 2-3 minutes

  • 5.

    Stir in corriander

  • 6.

    Serve immediately with plain boiled rice & lime wedges

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings