Red Thai salmon curry
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 326 | |
| fat | 22g | |
| saturates | 9g | |
| carbs | 5g | |
| sugars | 4g | |
| fibre | 2g | |
| protein | 27g | |
| low in | salt | 0.46g |
Ingredients
- 1 tsp vegetable or sunflower oil
- 1 tbsp Thai red curry paste
- 1 onion, sliced
- 250ml reduced-fat coconut milk
- 500g skinless salmon fillet, cut into chunks
- 200g pack trimmed green bean
- coriander or basil, to serve
Method
- STEP 1
Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
- STEP 2
Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.
RECIPE TIPS
CURRY PASTE
Thai curry paste can vary from fairly mild to very hot, depending on the brand. If you’re using an authentic Thai brand, add 1 tsp first, then add more to taste.Goes well with
Recipe from Good Food magazine, September 2007
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