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Thai salmon curry recipe

Thai salmon curry recipe

40 ratings

See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 334 calories / serving
  • Dairy-free

Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
  • 25g ginger, sliced
  • 2 garlic cloves, crushed
  • 2 sticks lemongrass
  • 4 tbsp redcurry paste
  • 800ml half-fat coconut milk
  • 2 salmon fillets, chopped
  • 1 head broccoli, trimmed
  • 150g green beans
  • 1 lime, juiced
  • handful basil, shredded
  • steamed rice, to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1395kj
    334kcal     17%

  • Fat

    25g 36%

  • Saturates

    14g 71%

  • Sugars

    7g 8%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 10.8g Protein 15.4g Fibre 4.5g

Method

  1. Heat the oil in a wok, add the onion and cook for 5-7 mins until softened. Add the ginger, garlic, lemongrass and 4 tbsp red curry paste. Stir and cook for 2 more mins.
  2. Pour in the coconut milk, bring to the boil and simmer for 5 mins. Add the salmon broccoli florets and green beans. Cook for 5 mins, stirring through lime juice and and basil. Serve with steamed rice.

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