Coconut Salmon Curry

Large flakes of canned salmon warm in a coconut curry with green beans. It is useful when you want a fish dinner without handling raw fillets. Let the beans cook first, then fold in the drained salmon gently. The fish only needs to become hot throughout, and repeated stirring can break the flakes down into the sauce.

Southeast Asian · Preparation time: 10 min · Cook time: 18 min · Total time: 28 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

• 220 g Drained canned salmon
• 250 ml Coconut milk
• 180 g Green beans
• 25 g Vegan Thai red curry paste
• 10 ml Olive oil
• 100 ml Water
• 20 ml Lime juice

Allergens listed for these ingredients · Fish. Check package labels.

Step-by-Step Instructions

1. Trim and halve green beans. Drain canned salmon and remove skin and hard bones, keeping the flakes in large pieces.
2. Warm curry paste in oil in a saucepan. Add coconut milk and measured water, then simmer green beans in the sauce until tender.
3. Fold in salmon gently and heat until hot throughout. Finish with lime juice and serve in shallow bowls.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, sieve or colander, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep canned salmon for the brief final heating step. Raw salmon needs separate temperature-controlled cooking and cannot simply be folded in at the same point.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

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• Adjust this recipe to your serving count