By Chef Bibby’s Kitchen

by Tia

Our weeknight curry relies on a good store-bought paste and gochujang, a spicy fermented paste popular in Korean cooking. Lemongrass, ginger and garlic add pungency and contrast to the richness of coconut milk and peanut butter. Swap the salmon for chicken – thighs or fillets – if you prefer. While the flavours are complex, the recipe is a cinch.

Serves 4


  • coconut oil, for cooking
  • 4 x 125g salmon fillets
  • 2.5ml each of ground coriander, cumin and paprika
  • fine salt
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 15ml freshly grated ginger
  • 1 stalk lemongrass, outer layer removed and discarded, finely diced
  • 30ml Thai red curry paste
  • 45ml peanut butter
  • 10ml gochujang paste
  • 45ml soy sauce
  • 22.5ml lime juice
  • 30ml fish sauce
  • 15ml brown sugar
  • 1 x 400g tin coconut milk
  • 250ml chicken stock
  • steamed basmati rice, to serve
  • spring onions, thinly sliced, to serve


  1. Heat 15ml coconut oil in a non-stick pan.
  2. Season the salmon on both sides with coriander, cumin, paprika and salt. Lay the salmon, skin side down, in the pan and cook for about 4 minutes.
  3. Turn and cook for a further 3 minutes, or to your liking.
  4. Remove on to a plate and cover while you make the sauce.
  5. In the same pan, sauté the shallots until softened, about 6 minutes.
  6. Add the garlic, ginger and lemongrass, and cook for 2 minutes.
  7. Stir in the curry paste, peanut butter and gochujang paste, and cook for another minute or two. 
  8. Add the soy sauce, lime juice, fish sauce and sugar. Pour in the coconut milk and stock, then bring to the boil. Simmer until reduced and thickened, around 15 minutes should do.
  9. Lay the salmon in the sauce and heat through gently.
  10. Serve with basmati rice, thinly sliced spring onions and toppings of your choice (roughly chopped roasted and salted peanuts, pickled red onion, fresh coriander). Offer with Gochujang Drizzle, if you like.
  11. To make the gochujang drizzle, combine 5ml gochujang paste, 10ml sesame oil, 10ml lemon juice, and 5ml honey and a pinch of Maldon sea salt flakes. Drizzle over the salmon just before serving.

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