If you’re looking for a fresh, flavour-packed weeknight dinner that feels gourmet but takes barely any effort, this Salmon Lychee Curry is your new go-to. The inspiration for this recipe came from my mate Shep – a man I honestly didn’t think could cook to save himself – who surprised all of us on a recent trip to Christchurch.

Armed with nothing but a bag of green beans, a can of lychees and a chilled glass of New Zealand sauvignon blanc, he whipped up this fragrant, creamy Thai-style curry that tasted like it came straight out of a restaurant kitchen.

And trust me … if Shep can make this, anyone can.

This recipe is quick, vibrant, and perfect for lovers of coconut-based curries with a sweet, tangy twist.

Salmon Lychee Curry

Ingredients (Serves 3–4)

400–500g salmon fillets, skin off, cut into chunks
1 tbsp neutral oil (vegetable, canola or coconut)
1 small onion, finely sliced
2–3 garlic cloves, minced
1 tbsp grated ginger
2–3 tbsp red curry paste
1 can (400ml) coconut milk
1 can lychees in syrup, drained (reserve a little syrup)
150–200g green beans, trimmed and halved
1 tbsp fish sauce
1–2 tsp brown sugar
Juice of ½ lime
Fresh coriander, to serve
Jasmine rice, to serve

Method

1. Sauté the aromatics
Heat oil in a large pan or wok over medium heat. Add the onion and cook until soft. Stir in garlic and ginger for 1 minute until fragrant.

2. Add the curry paste
Stir through the red curry paste, letting it cook for 1–2 minutes to deepen the flavour.

3. Create the sauce
Pour in the coconut milk and 2–3 tablespoons of the lychee syrup. Stir well and bring to a gentle simmer.

4. Add the veggies and lychees
Add the green beans and lychees. Simmer for 4–5 minutes until the beans start to soften.

5. Add the salmon
Gently place the salmon pieces into the curry. Simmer for 5–7 minutes, spooning the sauce over the top, until just cooked.

6. Season to perfection
Add the fish sauce, lime juice, and brown sugar. Taste and adjust – more fish sauce for salt, more lime for brightness, more lychee syrup for sweetness.

7. Serve
Garnish with fresh coriander and serve over hot jasmine rice.
Pour yourself a crisp New Zealand sauv blanc, just like Shep did.

Why You’ll Love This Recipe
Super easy – seriously, Shep made it.
A beautiful balance of creamy, sweet, spicy, and tangy.
Ready in under 30 minutes.
Perfect for entertaining or weeknight dinners.
Feels fancy without the fuss.