Thai red salmon curry

Thai red salmon curry

This easy-to-prepare, aromatic red curry sauce is also great with chicken or prawns.

By , 21 September 2015
Thai red salmon curry
  • Ready in: 40 mins
  • Serves: 4
  • Price: £3.34 per serving
Nutritional Info
Each 435g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 2520KJ 602KCAL
of your reference intake.
Typical energy values per 100g: 579kJ/138kcal.
  • 400g new potatoes, cut into small pieces
  • 240g pack Asda Green Beans, trimmed and halved
  • 1 tbsp sunflower oil
  • 1 clove garlic, crushed
  • 4 level tbsp Asda Red Thai Curry Paste
  • 400ml can reduced-fat coconut milk
  • 1 tbsp Blue Dragon Fish Sauce (nam pla)
  • 1 level tsp brown sugar
  • 2 x 280g packs Asda Salmon Fillets, skinned and cut into cubes
  • Asda Thai Jasmine Rice, steamed, to serve
  • Fresh coriander, to serve
  • Lime wedges, to serve (optional)
  • Heat a pan of water until boiling. Add the potatoes, bring back to the boil and cook for 5 minutes. Add the beans, bring back to the boil and cook for 2 minutes. Drain and set aside, reserving 100ml of the cooking water.

  • Heat the oil in a large pan and cook the garlic and curry paste over a medium heat for 2 minutes, stirring.

  • Add the coconut milk, fish sauce, sugar and reserved water. Simmer, partially covered, for 5 minutes.

  • Add the salmon, green beans and potatoes, and bring back to the boil. Simmer for 5-10 minutes until everything is cooked.

  • Serve with steamed jasmine rice, plus fresh coriander and a piece of lime if you like.