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Red Thai Salmon Curry

Both delicious and healthy, plus it only takes 20 mins to bring it all together.

Serves 4 Total Time  20 mins.


Get the ingredients here

  • 1 red onion, finely chopped 
  • 1 tbsp olive or coconut oil 
  • 30g coriander, stalks finely chopped and leaves roughly chopped 
  • 3cm piece of root ginger, peeled and grated 
  • 1 tbsp red thai curry paste 
  • 1 x 400ml tin coconut milk 
  • 1/2 chicken stock cube 
  • 4 lightly smoked salmon fillets, skin removed and chopped into 2cm chunks
  • 250g sugar snap peas, halved lengthways 

To serve

  • 400g brown rice, cooked 
  • 2 tbsp coconut flakes
  • 1 handful cashew nuts, toasted 
  • 4 lime wedges


  1. In a large frying pan, gently sauté the oil and onion until soft, over a medium heat for 2 mins.
  2. Add the coriander stalks, grated ginger and paste. Stir together and cook for 2 mins.
  3. Add the coconut milk and half stock cube, and bring to the boil. 
  4. Turn down to a simmer, add the salmon chunks and cook gently for 8 mins. 
  5. Throw in the sugar snap peas and coriander leaves, cook for another 1–2 mins.
  6. Scatter the cashews and coconut flakes on top, garnish with lime wedges. Serve with rice.

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