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
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Prep:20 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 682
-
fat 49g
-
saturates 20g
-
carbs 21g
-
sugars 13g
-
fibre 8g
-
protein 36g
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salt 0.8g
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
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.
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.
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.
