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Thai-style salmon curry

Thai-style salmon curry

By Carter Bui
5’ Prep time
25’ Cook time
30’ Total time
364 Calories
4 Serving

Summary

This warming one-pan dish is ready in half an hour, and it makes great use of our time-saving cooks’ ingredients herb portions.
Carter Bui 0 Followers

Step by Step

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Step 1

Heat the oil in a large sauté pan or shallow casserole dish over a medium-high heat. Add the Thai green herb portions and cook, stirring, for 3-4 minutes. Add the coconut milk, fish sauce and maple syrup (or sugar) and simmer for 5-6 minutes.
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Step 2

Turn the heat to medium-low. Add the salmon fillets to the pan, skinned-side up, cover with a lid and simmer gently for 8-10 minutes. Turn the fillets over, add the sugar snaps and cover again, then simmer for a final 4 minutes, until the salmon is fully cooked, opaque and flakes easily with a fork.
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Step 3

Allow to stand for 1 minute, then squeeze over the lime juice. Serve with lime wedges, coriander leaves and steamed rice, if liked.

Ingredient

  • Lime
    Lime
    1
  • Baby sugar snap peas
    Baby sugar snap peas
    160 grams
  • Maple syrup
    Maple syrup
    1 tsp
  • Fish sauce
    Fish sauce
    1 tbsp
  • Essential reduced fat coconut milk
    Essential reduced fat coconut milk
    400 mls
  • Essential sunflower oil
    Essential sunflower oil
    1 tbsp
  • Waitrose scottish salmon fillets
    Waitrose scottish salmon fillets
    480 grams
  • Cooks ingredients frozen thai green herb portion
    Cooks ingredients frozen thai green herb portion
    100 grams

Nutrition Facts

View nutrition facts
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