Ingredients
- Spinneysfood Pure Sunflower Oil 1 tbsp + 2 tsp
- Ginger paste 1 tbsp
- Thai red curry paste 2 tbsp
- Coconut milk 800g
- Fish sauce 3 tbsp
- Spinneysfood Light Muscovado Sugar 1 tsp
- Salmon fillets 600g, skin removed
- Ginger 5cm piece, fresh
- Thai red chilli 1
- Lime 1
- Spinneysfood Fresh Basil A handful
- Steamed jasmine rice To serve
Nutrition (Per serving)
- 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."
Salmon Thai red curry
Thai 10 Mins Prep · 20 Mins Cook
- Heat 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.