Thai red salmon curry
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp groundnut oil
- 1 onionends trimmed and spiralized on the flat blade of the spiralizer
- 1/2 small pack corianderstalks finely chopped and leaves picked
- 1 garlic clovefinely chopped
- thumb-sized piece of gingergrated
- 2 tbsp Thai red curry paste
- 200ml coconut milk
- 150ml low-sodium vegetable stock(we used Bouillon)
- 2 skinless, boneless salmon filletseach cut into 4 chunks
- 200g sugar snap peas
- 1 turnip(about 155g), peeled, ends trimmed and spiralized into very thin noodles
- 1 limecut into wedges
Nutrition: per serving
- kcal682
- fat49g
- saturates20g
- carbs21g
- sugars13g
- fibre8g
- protein36g
- salt0.8g
Method
step 1
Heat the oil in a sauté pan over a low to medium heat. Add the onion and cook gently for 8 mins until softened but not coloured. Stir in the coriander stalks, garlic and ginger. Cook for 1 min then increase the heat slightly, spoon in the curry paste and cook for a further min until smelling fragrant.
step 2
Pour in the coconut milk and veg stock, stir everything together and bring to the boil. Once boiling reduce the heat to a simmer, add the salmon chunks, sugar snap peas and spiralized turnip.
step 3
Simmer gently for 5 minutes until everything is nicely cooked, the salmon should come away in large flakes when pressed. Garnish with coriander leaves and lime wedges for serving.
