Red thai salmon curry

Thai salmon coconut curry

Rich, succulent salmon in a creamy sauce with a kick of mild spice

By , 02 January 2018

(36 votes)

Thai salmon coconut curry
  • 30 Mins

  • Serves: 4

  • Price: £1.66 per serving

Nutritional Info
Each 518g serving contains
  • Energy

    2037KJ

    487KCAL

    24%
  • Fat

    16.6g

    med

    24%
  • Saturates

    5.7g

    low

    29%
  • Sugars

    5.2g

    low

    6%
  • Salt

    0.57g

    low

    10%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
  • 1tsp rapeseed oil
  • 1 onion, sliced
  • 2tbsp Thai red curry paste
  • 1 aubergine, chopped
  • 1 courgette, chopped
  • 80g mangetout
  • 4 Asda salmon fillets
  • 200ml stock, made with 1 reduced-salt veg cube
  • 250g Asda Easy Cook Long Grain Brown Rice
  • 200ml reduced-fat coconut milk
  • 15g fresh coriander
  • 1-2 red chillies (optional)
Method
  • Heat the oil on high in a wok or frying pan. Add the onion and curry paste and fry for 2 mins, stirring.

  • Add the aubergine, courgette and mangetout. Cook for 2 mins.

  • Add the frozen salmon fillets, cover with the stock and simmer with the lid on for 20-25 mins or until the salmon is cooked through.

  • Meanwhile, cook the rice according to the instructions on the pack. Set aside.

  • Gently break the cooked salmon into chunks with a spoon. Add the coconut milk and heat through, stirring well – do not boil.

  • Divide the rice between 4 bowls. Top with the curry. Sprinkle with the coriander and chillies, if using.