Red Thai Salmon Curry
By OcadoLife
Published on 28 June 2022
Lightly smoked salmon fillets make for a quick and flavoursome curry.Cook's Tip: To make this vegan swap from salmon to smoked tofu.Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 1 red onion, finely chopped
- 3 cm of root ginger, peeled and grated
- 1 tbsp of red thai curry paste
- 400 ml of coconut milk
- 0.5 chicken stock cube
- 4 lightly smoked salmon fillets, skin removed and chopped into 2cm chunks
- 250 g of sugarsnap peas, halved lengthways
- 2 tbsp of coconut flakes, to serve
- 1 handful of cashew nuts, toasted, to serve
- 4 wedges of lime, to serve
- 1 tbsp of coconut oil, or olive oil
- 30 g of fresh coriander, stalks finely chopped and leaves roughly chopped
- 400 g of brown rice, cooked, to serve
Method
Step 1
In a large frying pan, gently sauté the onion with the oil on a medium heat for 2 mins to soften.Step 2
Add the coriander stalks, grated ginger and paste. Stir together and cook for 2 mins.Step 3
Add the coconut milk and half stock cube, and bring to the boil.Step 4
Turn down to a simmer, add the salmon chunks and cook gently for 8 mins.Step 5
Throw in the sugarsnap peas and coriander leaves and cook for another 1-2 mins.Step 6
Serve with the rice, scatter the cashews and coconut flakes on top and garnish with lime wedges.