Thai salmon curry recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1395kJ 334.0kcal
- Fat
- 25g
- Saturates
- 14g
- Salt
- 0.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 10.8gProtein 15.4gFibre 4.5g
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- 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.
- 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.
