| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Other |
| Preparation | Moderate |
| Calories | 856 |
| Fat | 56g |
| Saturates | 39g |
| Protein | 38g |
| Carbs | 51g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHeat 1 tbsp oil in a pan over a medium heat. Stir in the ginger paste and red curry paste and sauté until fragrant. Pour in the coconut milk and stir well. Simmer for 3-4 minutes. Stir in the fish sauce and sugar, and bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and set aside.
Meanwhile, heat 2 tsp oil in a large non-stick pan over a medium-high heat. Cook the salmon, on either side, approx. 3-4 minutes, until golden. Place in the pot with the curry and cook over a low heat for approx. 5 minutes for the salmon to finish cooking.
Peel and finely slice the ginger into matchsticks. Finely slice the chilli at an angle. Quarter the lime. Divide the curry between 4 bowls and top with ginger matchsticks, chilli and basil leaves.
Serve with jasmine rice and lime wedges on the side.
