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Salmon & sugar snap laska
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1 x ½ x 100g jar Cooks’ Ingredients Thai Red Curry Paste
750ml hot chicken stock
260g pack Waitrose Select Farm Two Lightly Smoked Salmon Fillets
400ml can essential Waitrose Coconut Milk
300g pack fresh Waitrose Rice Noodles
300g pack essential Waitrose Beansprouts
225g pack Waitrose Trimmed Sugar Snap Peas, halved lengthways
2 red chillies, seeded and thinly sliced
2 salad onions, thinly sliced
1 lime, cut into wedges, to serve
1. Place the curry paste and stock in a large pan and heat together. Once simmering, add the salmon and poach gently for 8-10 minutes, until the fish is just cooked through.
2. Lift the salmon fillets out using a slotted spoon. Discard the skin, break the fish into large flakes and set to one side.
3. Stir the coconut milk into the pan and return to a simmer. Add the noodles, beansprouts, sugar snaps and chilli and simmer for 3-4 minutes until the noodles are piping hot and the vegetables are tender.
4. Ladle into four large bowls, top with the salmon flakes and salad onions and serve with the lime wedges for squeezing over
Try a version of this with mini chicken fillets or chunks instead of salmon, making sure the chicken is thoroughly cooked with no pink meat.
Typical values per serving:
This recipe was first published in July 2012.