Thai salmon coconut curry
- 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)
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.