Hero thai-inspired salmon curry

Thai-inspired salmon curry

Coconut milk adds a delicious creaminess to this veg-packed curry with tender chunks of salmon

, 26 January 2021

(6 votes)

Thai-inspired salmon curry
  • 30 Mins

  • Serves: 6

  • Price: £1.98 per serving

Nutritional Info
Each 368g serving contains
  • Energy

    1940KJ

    464KCAL

    23%
  • Fat

    18.8g

    med

    27%
  • Saturates

    6.6g

    high

    33%
  • Sugars

    4.4g

    low

    5%
  • Salt

    1.73g

    med

    29%
of your reference intake.
Typical energy values per 100g: 527kJ/126kcal.
Ingredients
  • 1tsp rapeseed oil
  • 4 shallots, thinly sliced
  • 3 large cloves garlic, finely crushed
  • 5cm thumb-sized piece ginger, finely grated
  • 2tbsp Asda Red Thai Curry Paste
  • 400ml reduced-fat coconut milk
  • 1 Oxo 25% Less Salt Vegetable Stock Cube, made up to 300ml
  • 1tbsp fish sauce
  • 4 salmon fillets (skin removed), cut into 3cm chunks
  • 1 aubergine, cut into 3cm chunks
  • 160g Extra Special Hand Picked Tenderstem Broccoli, halved if large
  • 160g sugarsnap peas
  • 140g pack baby corn, halved lengthways
  • Juice 1 lime, plus extra wedges to serve
  • 1 red chilli, thinly sliced
  • Handful basil leaves, to serve
  • Cooked rice, to serve (optional)
Method
  • Heat the oil in a large pan over a medium heat. Add the shallots, garlic and ginger and fry for 5 mins until starting to soften but not taking on any colour.

  • Add the curry paste and fry for 1-2 mins until fragrant. Mix in the coconut milk, stock and fish sauce.

  • Bring to the boil then add the salmon, aubergine, broccoli, sugarsnaps and corn. Cover and simmer gently for 8 mins until the veg is tender and the salmon is starting to flake.

  • Mix through the lime juice and season to taste with black pepper.

  • Top the curry with the chilli, basil and a grind of pepper, then serve with lime wedges and rice, if you like.