Red Thai salmon curry
By Good Food
Make this as spicy as you like and experiment with different veg. It will soon become a last minute favourite
- Prep:5 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 326
- fat 22g
- saturates 9g
- carbs 5g
- sugars 4g
- fibre 2g
- protein 27g
- salt 0.46g
Ingredients
- 1 tsp vegetable or sunflower oil
- 1 tbsp Thai red curry paste
- 1 onion, sliced
- 250ml reduced-fat coconut milk
- 500g skinless salmon fillets, cut into chunks
- 200g pack trimmed green beans
- coriander or basil, to serve
Tip
Curry pasteThai curry paste can vary from fairly mild to very hot, depending on the brand. If you’re using an authentic Thai brand, add 1 tsp first, then add more to taste.
Method
Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.
