Recipes
Recipes

Thai-inspired salmon curry

Coconut milk adds a delicious creaminess to this veg-packed curry with tender chunks of salmon

Coconut milk adds a delicious creaminess to this veg-packed curry with tender chunks of salmon

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(8 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.98 per serving

Nutritional Information

Each 368g serving contains

Energy
1939kj
464kcal
23%
Fat
18.8g
Med
27%
Saturates
6.6g
High
33%
Sugars
4.4g
Low
5%
Salt
1.73g
Med
29%
of your reference intake.
Typical energy values per 100g:
527kj/126kcal

Ingredients

1tsp rapeseed oil

4 shallots, thinly sliced

3 large cloves garlic, finely crushed

5cm thumb-sized piece ginger, finely grated

2tbsp Asda Red Thai Curry Paste

400ml reduced-fat coconut milk

1 Oxo 25% Less Salt Vegetable Stock Cube, made up to 300ml

1tbsp fish sauce

4 salmon fillets (skin removed), cut into 3cm chunks

1 aubergine, cut into 3cm chunks

160g Extra Special Hand Picked Tenderstem Broccoli, halved if large

160g sugarsnap peas

140g pack baby corn, halved lengthways

Juice 1 lime, plus extra wedges to serve

1 red chilli, thinly sliced

Handful basil leaves, to serve

Cooked rice, to serve (optional)

Method

1
Heat the oil in a large pan over a medium heat. Add the shallots, garlic and ginger and fry for 5 mins until starting to soften but not taking on any colour.
2
Add the curry paste and fry for 1-2 mins until fragrant. Mix in the coconut milk, stock and fish sauce.
3
Bring to the boil then add the salmon, aubergine, broccoli, sugarsnaps and corn. Cover and simmer gently for 8 mins until the veg is tender and the salmon is starting to flake.
4
Mix through the lime juice and season to taste with black pepper.
5
Top the curry with the chilli, basil and a grind of pepper, then serve with lime wedges and rice, if you like.