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Salmon thai red curry

Salmon Thai Red Curry with Baby Corn and Sugar Snaps

A delicious dish for 2 in no time at all!
3.93 from 13 votes
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Course: dinner, lunch, Main Course
Cuisine: Thai
Keyword: baby corn, Salmon, salmon red curry, sugar snaps, Thai red curry
Thai Curry Paste: Red
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 525kcal


  • 300 g Salmon
  • 2 tbsp Mae Jum Thai Red Curry Paste
  • 200 ml Coconut milk
  • 100 g Baby corn
  • 120 g Sugar Snaps
  • 1 tsp Fish sauce
  • 1 tsp Palm sugar
  • 100 ml water
  • 1 sweet chilli
  • Sweet Thai basil handful



  • Cut baby corn in half
  • Trim the sugar snaps
  • Slice Chilli
  • Cut the salmon into 2 inch chunks


  • On medium heat, fry the curry paste for 2 minutes and then add a tablespoon of the creamy layer of coconut milk to loosen the paste
  • Season the paste with fish sauce and palm sugar, blend well
  • Add water and baby corn and simmer for 2 minutes, before adding the rest of the coconut milk
  • Add sugar snaps and salmon, simmer for at least 5 minutes (longer for thicker pieces)
  • Turn off heat, and gently stir in sweet Thai basil and chilli before serving with Thai Jasmine rice or noodles


Sodium: 331mg | Calcium: 64mg | Vitamin C: 42mg | Vitamin A: 844IU | Sugar: 10g | Fiber: 5g | Potassium: 1236mg | Cholesterol: 83mg | Calories: 525kcal | Saturated Fat: 23g | Fat: 34g | Protein: 36g | Carbohydrates: 23g | Iron: 4mg