Thai Curry with Salmon

Ingredients (serves 2):

  • 2 salmon fillets
  • 1 courgette, chopped
  • 1 red pepper, chopped
  • 2 garlic cloves, crushed
  • 2 tbsp. red curry paste
  • 1 tin of lighter coconut milk
  • Sprinkle of chilli flakes
  • Splash of soy sauce
  • Handful of fresh spinach
  • Handful of fresh chopped coriander


  1. In a hot pan with oil, add salmon. Cook for a few minutes each side but not completely through. Pop on a plate and leave to one side.
  2. In the same pan, add chopped courgette, red pepper and garlic. Cook for a 5 mins.
  3. Add curry paste, coconut milk, chilli flakes and a splash of soy sauce. Leave on a medium to low heat to cook through.
  4. After 5 minutes or so add spinach and coriander. Once wilted down, add the salmon fillet and break up into chunks. Leave for a few minutes until salmon has cooked through.
  5. Meanwhile, cook a packet of sticky coconut rice in the microwave (I use Sainsbury’s own brand). Use ordinary rice if you’re not a coconut rice fan!
  6. Serve up and enjoy!

Recipe by Becs Sandworth

For more recipes head to and check out instagram @bitesbybecs

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