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Red Thai Salmon Curry

Red Thai Salmon Curry

Brought to you by: OcadoLife
    4 serving
4.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Lightly smoked salmon fillets make for a quick and flavoursome curry.Cook's Tip: To make this vegan swap from salmon to smoked tofu.
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Ingredients

  • 1 red onion, finely chopped
  • 1 tbsp coconut oil, or olive oil
  • 30g fresh coriander, stalks finely chopped and leaves roughly chopped
  • 3 cm root ginger, peeled and grated
  • 1 tbsp red thai curry paste
  • 400ml coconut milk
  • ½ chicken stock cube
  • 4 lightly smoked salmon fillets, skin removed and chopped into 2cm chunks
  • 250g sugarsnap peas, halved lengthways
  • 400g brown rice, cooked, to serve
  • 2 tbsp coconut flakes, to serve
  • 1 handful cashew nuts, toasted, to serve
  • 4 wedges lime, 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.

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