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Red Thai salmon curry

Red Thai salmon curry

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A star rating of 4.3 out of 5.143 ratingsRate
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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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal326
fat22g
saturates9g
carbs5g
sugars4g
fibre2g
protein27g
low insalt0.46g
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Ingredients

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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Overall rating

A star rating of 4.3 out of 5.143 ratings
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