Thai-salmon-curry

Salmon and red pepper curry

Don’t let leftover baked salmon go to waste – it’s simple to turn it into a zippy, Thai-inspired curry

By , 24 August 2017

(44 votes)

Salmon and red pepper curry

  • 20 Mins

  • Serves: 5

Add to basket
Nutritional Info
Each 354g serving contains

  • Energy

    1881KJ

    450KCAL

    23%

  • Fat

    15.9g

    med

    23%

  • Saturates

    6.4g

    high

    32%

  • Sugars

    3.5g

    low

    4%

  • Salt

    0.53g

    low

    9%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 531kJ/127kcal.
Ingredients
  • 30g desiccated coconut 
  • 1 red onion, sliced
  • 2tsp rapeseed oil 
  • 1tbsp Asda Red Thai Curry Paste 
  • 1tbsp tomato purée 
  • 250ml reduced-fat coconut milk
  • 1tbsp fish sauce 
  • 2 roasted peppers from a jar, chopped  
  • 180g green beans, trimmed and halved
  • 300g leftover roast salmon, skin removed, broken into chunks
  • Zest and juice 1 lime 
  • 300g Asda Thai Jasmine Rice, cooked according to pack instructions, to serve
Method

  • Preheat the oven to 180C/ 160C Fan/Gas 4. Put the coconut on a baking tray and roast for 5 mins until golden.

  • In a large pan, fry the onion in the oil for 4-5 mins, until soft. Add the tomato purée and curry paste. Fry for 1 min. 

  • Add the coconut milk, fish sauce, peppers, beans and 150ml water. Bring to the boil, cover, then simmer for 5 mins. Add the salmon and cook for 2 mins until piping hot. 

  • Stir through the lime zest and juice and the coconut. Serve with the jasmine rice.