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
DIFFICULTY Easy
SERVES/MAKES 2

Nutrition:

  • calories 682
  • carbs 21
  • saturated fat 20
  • sugar 13
  • protein 36
  • fat 49
  • fibre 8
  • salt 0.8

Ingredients

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

Method

  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.