Thai red vegetable curry with salmon and puy lentils

14 January, 2016
1 Review (5.00 out of 5)
Serves 4 Generous servings

Used more often in soups and salads, puy lentils work beautifully in this recipe, holding their shape and providing texture, as well as taste.  Also called French lentils, make sure you wash them well before use. Substitute or add to any of the vegetables included – cauliflower, peas and aubergine all work well in a Thai curry.  This is delicious served with brown rice or cauliflower rice.

Thai red vegetable curry with salmon and puy lentils


  • 100 Grams
    Puy lentils
  • 1 Tablespoon
    Rapeseed oil, or equivalent
  • 100 Grams
    Green beans, halved
  • 1
    Red pepper, sliced
  • 100 Grams
    Thai red curry paste
  • 300 Grams
    Salmon fillet, skinned and cut into large chunks
  • 200 Millilitres
    Coconut milk
  • 4
    Spring onions, finely sliced
  • 20 Grams
    Fresh coriander leaves


  1. Rinse the lentils and place in a medium-sized pan, generously covering with water. Bring to the boil and simmer for 15-20 minutes until just tender.

  2. Meanwhile, heat the oil in a heavy-based pan and add the green beans and pepper. Cook for 2 minutes, then add the curry paste and cook for 1 minute.

  3. Add the salmon, coconut milk and spring onions and simmer gently for 4-5 minutes until the salmon is cooked through. Add the drained lentils, then scatter with the coriander just before serving.

Nutrition: Puy lentils are an all round nutritional winner! A source of protein and digestion-friendly soluble fibre, they contain an impressive array of vitamins and minerals, including magnesium, iron, zinc, phosphorus and folic acid.

1 review for Thai red vegetable curry with salmon and puy lentils

  1. Katie


    This was absolutely delicious. I have made quite a few Thai dishes before but I have never used salmon or lentils. It was very quick and easy to make and I’ll definitely be adding it to our regular meals. Lovely!

    • Amanda


      I’m so glad you enjoyed it Katie – thanks for letting me know! I sometimes find that the salmon can disintegrate a bit, so make sure that you cut the raw fish into fairly large chunks before cooking it in the curry. Same goes for the lentils – best to slightly under cook rather than over cook them, before adding to the curry, to maintain a lovely texture.

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