I really enjoy this dish because when I crave Thai food, I can whip it up in just 20 minutes, which is faster than ordering takeout. That’s the beauty of having Thai paste on hand – it’s convenient to have jars of green and red curry in your pantry or fridge for quick meals. Don’t worry it’s not cheating as it’s typical to buy fresh paste from markets in Thailand, you could also make it from scratch if you have the time, I have a few recipes but realistically, a good authentic Thai jar is the best way.

Snow peas add a delightful texture; be careful not to overcook them, so they maintain a slight crunch. Pair it with jasmine rice, and don’t forget to add a couple of kaffir lime leaves while cooking the rice for a lovely aroma. It’s a simple dish perfect for any time of day. Enjoy this Thai coconut red curry Salmon.