Thai-style salmon curry

Thai-style salmon curry

This warming one-pan dish is ready in half an hour, and it makes great use of our time-saving Cooks’ Ingredients herb portions.

5 out of 5 stars(4) Rate this recipe
HealthyHigh in omega 31 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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Ingredients

  • 1 tbsp Essential Sunflower or Vegetable Oil
  • 100g Cooks Ingredients Frozen Thai Green Herb Portions
  • 400ml can Essential Reduced Fat Coconut Milk
  • 1 tbsp fish sauce
  • 1 tsp maple syrup (or caster sugar)
  • 480g pack Waitrose 4 Scottish Salmon Fillets, skin removed
  • 2 x 160g packs Waitrose Baby Sugar Snap Peas
  • 1 lime, juice of ½, the rest in wedges
  • Coriander leaves and steamed rice, to serve (optional)

Method

  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.

  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.

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

Cook’s tip

Leftover fish sauce well in the fridge (see bottle for instructions). Use it to give an umami hit to curries, stews and salad dressings. You could even use a splash in place of anchovies when making pasta sauces.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,516kJ/ 364kcals

Fat

23g

Saturated Fat

8.9g

Carbohydrates

7.5g

Sugars

5g

Fibre

2.3g

Protein

30g

Salt

1.2g

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