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There's surely no better way to enjoy this vibrant, refreshing rose than with a lightly spiced creamy salmon dish! This yellow Thai curry is mild in heat, deliciously mellow and creamy and has a fabulous rich yellow colour!


  • 500g prime salmon fillet, cut into five/six thin slices

  • A tin of full fat coconut milk

  • 1 banana/echalion shallot, finely sliced

  • 1 tsp yellow Thai curry paste

  • 1 tsp ginger/galangal paste

  • 1 tsp lemongrass paste

  • 1 dessert spoon of fish sauce

  • A small bunch of Thai basil leaves

  • A sprinkling of desiccated coconut

  • One lime, halved with one half cut into wedges

  • A pinch of chilli flakes

  • A few slices of red chilli (optional)





  1. Start by heating a little olive oil in a wide bottomed pan/casserole dish and add in the shallots. Gently saute for a minute or so before adding in all the pastes (you can substitute for yellow Thai paste by using half a tsp each of mild curry powder, turmeric and ground coriander, if you prefer), along with the stalks from the basil leaves, finely chopped. Continue to saute for another few minutes

  2. Then pour in the coconut milk, along with the fish sauce and a squeeze of lime juice. Stir in well and let it simmer slowly for about five minutes. In the meantime, brush the salmon fillet pieces with olive oil, season well with sea salt, black pepper and chilli flakes and pan fry on one side only for a couple of minutes. It should appear pink in the middle

  3. Finally, add the salmon in with the curry sauce, continue to simmer gently for another minute and then finish off with the dessicated coconut, red chilli, lime wedges and fresh basil leaves. Serve with Thai jasmine rice



Simple but effective, this dish gives the family a taste of Italy for half the effort.


Cook it


this dish is simple, healthy, and comforting, making it the perfect go-to dinner idea.

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