Ingredients
- 1 tbsp vegetable oil
- 1.5 tbsp Thai red curry paste
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 0.5 tbsp grated root ginger
- 400 ml coconut milk
- 1 tsp Thai fish sauce
- 0.5 tsp palm sugar
- 500 g wild Alaska salmon, skinned and chunked
- 1 pak choi, quartered
- 60 g okra, halved
- 60 g mangetout
- 30 g beansprouts
- 2 lime segments
- 1 handfull coriander, chopped
- 20 g unsalted peanuts, chopped
- jasmine rice, to serve
Instructions
- Heat the oil in a large pan, stir in the curry paste and heat until the paste splits from the oil
- Stir in the onion, garlic and ginger and cook gently for about 3-5 minutes until softened
- Pour in the coconut milk, fish sauce and palm sugar and then bring to the boil. Reduce to a simmer, then add the salmon chunks
- Leave to simmer gently for 3 minutes and then add in the vegetables and lime
- Cook for a further 2 minutes until the salmon is cooked through and the vegetables are tender
- Scatter with the coriander and peanuts and serve with steamed jasmine rice
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Nutrition Facts
Wild Alaska Salmon Thai Red Curry
Amount per Serving
Calories
498
% Daily Value*
Fat
36
g
55
%
Saturated Fat
24
g
150
%
Cholesterol
69
mg
23
%
Sodium
328
mg
14
%
Potassium
1537
mg
44
%
Carbohydrates
15
g
5
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
