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


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


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.