Massaman Salmon Curry with Green Beans and New Potatoes
Salmon fillets poached in a rich coconut massaman sauce with new potatoes and crisp green beans.
Made with Massaman curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £2.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the new potatoes in salted water for 12 minutes until almost tender, then drain.
12 min - 2
Heat the oil in a wide pan and fry the onion for 4 minutes. Add your ready made Massaman curry paste (see the base recipe) and fry for 2 minutes.
6 min - 3
Add the coconut milk, water, tamarind, fish sauce and palm sugar and simmer for 8 minutes.
8 min - 4
Add the potatoes and green beans and simmer for 3 minutes.
- 5
Nestle in the salmon, cover and cook gently for 6 to 8 minutes until it is opaque and flakes easily.
7 min - 6
Spoon the lime juice over, taste for salt, and scatter with coriander.
- 7
Serve with rice or just as it is.
Tips
- Keep the sauce at a gentle simmer once the salmon goes in so it stays silky.
- Cook the potatoes first so they do not delay the fish.
- Add a squeeze of extra lime at the table to lift the richness.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. Reheat gently until steaming hot all the way through. Freezing is not recommended.
Questions
Can I use frozen salmon?
Yes, defrost it fully in the fridge overnight and pat it dry before adding.
Can I use skin-on salmon?
Yes, but the skin goes soft in the sauce. Many people prefer it removed.
Does the salmon need to be fully cooked?
Yes. Cook until opaque all the way through and flaking, as pregnant women and others in higher-risk groups should avoid undercooked fish.
More made with massaman curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.