Thai Red Curry is a perfect dish to enjoy in this season, easy to make, gobbled quickly. Delicious recipe!


1 tbsp groundnut oil

1 onion

½ small pack coriander, stalks finely chopped and leaves picked

1 garlic clove, finely chopped

Thumb-sized piece of ginger, grated

2 tbsp Thai red curry paste

200ml coconut milk

150ml low-sodium vegetable stock (we used Bouillon)

2 skinless, boneless salmon fillets, each cut into 4 chunks

200g sugar snaps peas

1 turnip (about 155g), peeled, ends trimmed and spiralized into very thin noodles

1 lime, cut into wedges


Heat the oil in a sauté pan over a low to medium heat. Add the onion and cook gently for 8 mins until softened but not colored. Stir in the coriander stalks, garlic and ginger. Cook for 1 min then increase the heat slightly, spoon in the curry paste and cook for a further min until smelling fragrant.

Pour in the coconut milk and veg stock, stir everything together and bring to the boil. Once boiling reduce the heat to a simmer, add the salmon chunks, sugar snap peas and spiralized turnip.

Simmer gently for 5 minutes until everything is nicely cooked, the salmon should come away in large flakes when pressed. Garnish with coriander leaves and lime wedges for serving.

Thai Red Salmon Curry