Thai red salmon curry

Turnip noodles make a delicious carb alternative for this simple Thai fish curry. Add in chunks of salmon fillet and sugar snap peas for an easy, filling supper

  • Prep:20 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 682
  • fat 49g
  • saturates 20g
  • carbs 21g
  • sugars 13g
  • fibre 8g
  • protein 36g
  • salt 0.8g


  • 1 tbsp groundnut oil
  • 1 onion, ends trimmed and spiralized on the flat blade of the spiralizer
  • ½ small pack coriander, stalks finely chopped and leaves picked
  • 1 garlic clove, finely chopped
  • thumb-sized piece of ginger, grated
  • 2 tbsp Thai red curry paste
  • 200ml coconut milk
  • 150ml low-sodium vegetable stock (we used Bouillon)
  • 2 skinless, boneless salmon fillets, each cut into 4 chunks
  • 200g sugar snap peas
  • 1 turnip (about 155g), peeled, ends trimmed and spiralized into very thin noodles
  • 1 lime, cut into wedges


  1. Heat the oil in a sauté pan over a low to medium heat. Add the onion and cook gently for 8 mins until softened but not coloured. Stir in the coriander stalks, garlic and ginger. Cook for 1 min then increase the heat slightly, spoon in the curry paste and cook for a further min until smelling fragrant.

  2. Pour in the coconut milk and veg stock, stir everything together and bring to the boil. Once boiling reduce the heat to a simmer, add the salmon chunks, sugar snap peas and spiralized turnip.

  3. Simmer gently for 5 minutes until everything is nicely cooked, the salmon should come away in large flakes when pressed. Garnish with coriander leaves and lime wedges for serving.

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