Thai red salmon curry

Thai red salmon curry

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Prep: 20 mins Cook: 20 mins - 25 mins

Easy

Serves 2

Turnip noodles make a delicious carb alternative for this simple Thai fish curry. Add in chunks of salmon fillet and sugar snap peas for an easy, filling supper

Nutrition and extra info

Nutrition: per serving

  • kcal682
  • fat49g
  • saturates20g
  • carbs21g
  • sugars13g
  • fibre8g
  • protein36g
  • salt0.8g
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Ingredients

  • 1 tbsp groundnut oil
  • 1 onion, ends trimmed and spiralized on the flat blade of the spiralizer
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ small pack coriander, stalks finely chopped and leaves picked
  • 1 garlic clove, finely chopped
  • thumb-sized piece of ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp Thai red curry paste
  • 200ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 150ml low-sodium vegetable stock (we used Bouillon)
  • 2 skinless, boneless salmon fillets, each cut into 4 chunks
  • 200g sugar snap peas
  • 1 turnip (about 155g), peeled, ends trimmed and spiralized into very thin noodles
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 1 lime, cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  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.

  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.

  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.

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