Everyday Meals

Thai Red Curry Salmon With Jasmine Rice


Fragrant Thai Red Curry sauce with Red Salmon and vegetables; delicious

Prep time:10 mins

Cook time:12 mins

Serves: 4


  • Spray oil
  • ½ red onion, peeled and finely chopped
  • ½ red capsicum, de-seeded and thinly sliced
  • 3-4 teaspoons red curry paste
  • 375g can light coconut flavoured evaporated milk
  • 1 teaspoon fish sauce
  • 2 teaspoons cornflour blended with 1 tablespoon water
  • ½ x 1 kg packet frozen Birds Eye Country Harvest Spring Greens Mix
  • 415g can John West Red Salmon, reserve liquid
  • ¼ cup baby basil leaves
  • 2 cups cooked steamed Jasmine rice, for serving
  • Lime wedges, for serving


Step 1

Lightly spray a medium saucepan with oil, heat, add onion and capsicum; cook for 2 minutes adding the curry paste for the last minute stirring continually.

Step 2

Stir in coconut milk, fish sauce, blended cornflour and reserved salmon liquid. Bring to the boil.

Step 3

Add frozen Birds Eye Country Harvest Spring Greens Mix, cover and cook for 3 minutes.

Step 4

Flake John West Red Salmon into chunky pieces, add to pan and gently heat through for 2 minutes. Stir in basil leaves and serve with hot steamed rice and lime wedges.

Tasty Tip!

Basil can be torn into small pieces if larger basil leaves are used.

Thai Red Curry Salmon With Jasmine Rice
Average user rating:
  • 4

Featured in this recipe

  • Red Salmon 415g

    Red Salmon 415g

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