Thai Green Salmon Curry
Ready in under 30 minutes and full of flavour with the salmon cooked in coconut milk and thai green curry paste.
Equipment
Ingredients
- 2 tbsp Thai green curry paste
- 400 g (14.1 oz) tin coconut milk (use full fat to get the solid top)
- 200 g (7.1 oz) sugar snap peas
- 400 g (14.1 oz) skinless salmon fillet cut into biggish pieces
- 2 tsp sugar
- a pinch of salt
- 1 tbsp fish sauce
- 2 kaffir lime leaves (optional)
- 1 red chilli deseeded (optional) and finely sliced, to garnish
- a handful coriander leaves chopped, to garnish
To serve:
- 150 g (5.3 oz) basmati rice cooked as per packet instructions
Instructions
- Start cooking your rice per packet instructions before you make the curry.
- To make the curry - put the curry paste in a medium or large saucepan with the solid top of the coconut milk and heat gently until it starts to sizzle. Add the rest of the coconut milk, bring to a simmer, add the sugar snap peas and cook for 1 minute.
- Add the salmon and cook gently for 3 minutes or until the fish is cooked through, then add the sugar, salt and fish sauce, and stir gently to combine. Taste to check the flavours are right for you. Add the kaffir lime leaves and take the pan off the heat. Garnish with the chilli and coriander and serve with the cooked rice.
Notes
- This thai green salmon curry recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Calories: 863kcal | Carbohydrates: 42g | Protein: 50g | Fat: 57g | Saturated Fat: 40g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 110mg | Sodium: 848mg | Potassium: 1755mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3880IU | Vitamin C: 96mg | Calcium: 140mg | Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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