Red Coconut Huon Salmon Curry

Fast, easy and comforting. This Red Coconut Curry with Huon Salmon is healthy and high in protein. The curry itself is creamy but not too heavy. Once you try it you won’t forget it!

Red Coconut Huon Salmon Curry
10 Minutes
20 Minutes


  • x2 Premium Fresh Huon Salmon Portions, skin off
  • 1 tsp curry powder
  • 3 garlic cloves, crushed
  • 2 Tbsp extra virgin olive oil
  • ​1⁄2 tsp salt
  • 2cm piece of ginger, grated
  • 1 Tbsp lemongrass paste
  • 1 Tbsp red curry paste
  • 1 tsp chilli flakes
  • 270ml coconut milk
  • 1 Tbsp soy sauce, salt reduced
  • 1 lime, juiced
  • 4 cups fresh spinach, chopped
  • 1 cup green beans, trimmed, halved
  • ½ bunch coriander
  • ¾ cup basmati rice


  1. 1

    Cook rice according to packet instructions.

  2. 2

    Preheat the oven to 200°C. Line a baking sheet with baking paper.

  3. 3

    To prepare salmon

    Mix the spices and the olive oil to make a paste. Place the salmon on the baking sheet. Rub the paste over the salmon. Transfer to oven and cook for around 10 minutes.

  4. 4

    To prepare the curry

    Heat a drizzle of olive oil over medium heat. Add garlic, ginger, lemongrass chilli flakes and sauté for 5 minutes. Add curry paste and cook for a further 3 minutes. Add coconut milk and 1/4 cup water. Add soy sauce and lime juice. Add green beans and spinach. Cook for around 3-5 minutes.

  5. 5

    Remove salmon pieces from oven and transfer to pan with curry mix. Coat salmon with curry mixture and cook for 2-3 minutes. Remove from heat.

  6. 6

    To serve, layer some cooked rice in a bowl. Top rice with salmon and curry mixture. Sprinkle with fresh coriander and a squeeze of lime and season with pepper.