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

(3 votes)

Thai red salmon curry
  • 40 Mins

  • Serves: 4

  • Price: £3.34 per serving

Nutritional Info
Each 435g serving contains
  • Energy

    2520KJ

    602KCAL

    30%
  • Fat

    31g

    high

    45%
  • Saturates

    13g

    high

    65%
  • Sugars

    6.4g

    low

    7%
  • Salt

    1.6g

    med

    27%
of your reference intake.
Typical energy values per 100g: 579kJ/138kcal.
Ingredients
  • 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)
Method
  • 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.