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Servings 4
Calories 498 kcal
Prep Time15 mins
Cook Time10 mins
Total Time25 mins

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.
Course Curry, Fish
Cuisine Spring
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