No image available
Member recipe

Red Thai Salmon Curry

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 20 minutes

Skill level

More effort

Servings

Serves 2

A quick and Healthy Midweek treat. No to spicey.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

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 Cup of Rice (Basmalti or Brown)
  • 1 lime (cut into wedges)
  • 1 Handful of cashew nut's and cocunut flakes

Method

  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

  2. Add cocunut milk and stock cube, bring to the boil then add salmon allow to simmer for 8 minutes.

  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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.