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Salmon & asparagus Thai curry
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Serves: 2 - 3
150g Puy lentils
1 tbsp vegetable oil
4-6 tbsp Thai red curry paste
400g can coconut milk
1 tbsp Thai fish sauce
230g fresh asparagus,
cut into 3cm lengths
1 red pepper, deseeded and cubed
1 yellow pepper, deseeded and cubed
240g pack 2 Scottish salmon fillets, skinned and cubed
Juice of 1 lime
½ small red onion, thinly sliced
¼ x 25g pack Thai basil, leaves only
1. Rinse the lentils. Place them in a medium saucepan and generously cover with water. Bring to the boil and simmer for 15-20 minutes until just tender, then drain.
2. Meanwhile, heat the oil in a heavy-based pan and add the curry paste. Cook for a minute then add the coconut milk, fish sauce and 100ml cold water. Bring to the boil and simmer for a few minutes then add the asparagus and peppers. Simmer gently for 3 minutes then stir in the cubed salmon and cook gently for a further 2-3 minutes until the salmon is just cooked through.
3. Add the lentils to the pan and heat through then add the lime juice. Scatter with the sliced red onion and basil. Serve in warmed bowls. Add steamed rice if you like.
Typical values per serving:
For serves 3
This recipe was first published in May 2018.