Flaky salmon fillet cooked with Thai green curry flavours and served on a bed of egg noodles.
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Put the salad onions, curry paste, coconut milk, fish stock, sugar and half the coriander in a pan and bring to a gentle simmer. Cook for 10 minutes. Bring a separate pan of water to the boil, ready to cook the noodles.
Lower the salmon fillets into the pan of fish stock, cover and cook very gently for 5 minutes until the fish is cooked and the flesh is opaque throughout.
Add the noodles to the pan of boiling water, turn off the heat and leave for about 4 minutes until softened. Drain and transfer to shallow serving bowls. Place the salmon fillets on top. Stir the nam pla fish sauce and remaining coriander into the fish stock and spoon over the fillets, to serve.
For a gluten-free supper, replace the egg noodles with a 300g pack Waitrose Rice Noodles and cook according to the pack instructions.
Typical values per serving when made using specific products in recipe
Energy | 2,174kJ/ 517kcals |
|---|---|
Fat | 16g |
Saturated Fat | 5.8g |
Carbohydrates | 51g |
Sugars | 6.3g |
Fibre | 4.7g |
Protein | 38g |
Salt | 1.8g |
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