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Red Thai Salmon Curry

By robhughes72 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 2
A quick and Healthy Midweek treat. No to spicey.
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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 minutes
  • STEP 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.
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