Red Thai Salmon Curry
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Skip to ingredients
- 1 Red onion (Finely Chopped0
- 30 g Coriander stalks (Finely Chopped) leaves roughly chopped
- 3 cm Piece of root ginger (Peeled and grated)
- 1 tsp Thai red curry paste
- 400 ml Cocunut Milk
- 1/2 Chicken Stock Cube
- 4 lightly smoked Salmon Fillets (Skin removed cut into 2 cm chunks)
- 250g sugar snap peas (Halfed length ways)
To Serve
- 1 Red onion (Finely Chopped0
- 30 g Coriander stalks (Finely Chopped) leaves roughly chopped
- 3 cm Piece of root ginger (Peeled and grated)
- 1 tsp Thai red curry paste
- 400 ml Cocunut Milk
- 1/2 Chicken Stock Cube
- 4 lightly smoked Salmon Fillets (Skin removed cut into 2 cm chunks)
- 250g sugar snap peas (Halfed length ways)
- 1 Cup of Rice (Basmalti or Brown)
- 1 lime (cut into wedges)
- 1 Handful of cashew nut's and cocunut flakes
Method
step 1
In a frying pan, soften the red onion in some olive oil, add coriander stalks, ginger and paste. Stir and cook for 2 minutesstep 2
Add cocunut milk and stock cube, bring to the boil then add salmon allow to simmer for 8 minutes.step 3
throw in sugarsnap peas and coriander leaves and cook for another 2 minutes. Serve with rice / scattered cashew and cocunut flakes with lime wedges.
