Thai red salmon curry

Monday, 20 February 2017 - 17:28 | Views - 661

Ingredients

1 tbsp groundnut oil

1 onion

½ small pack coriander, stalks finely chopped and leaves picked

1 garlic clove, finely chopped

thumb-sized piece of ginger

2 tbsp Thai red curry paste

200ml coconut milk

150ml low-sodium vegetable stock (we used Bouillon)

2 skinless, boneless salmon fillets, each cut into 4 chunks

200g sugar snap peas

1 turnip
(about 155g), peeled, ends trimmed and spiralized into very thin noodles

1 lime

Prep: 20 MINS
Cook: 20 MINS - 25 MINS

Method

1)Heat the oil in a sauté pan over a low to medium heat.

Add the onion and cook gently for 8 mins until softened but not coloured.

Stir in the coriander stalks, garlic and ginger.

Cook for 1 min then increase the heat slightly, spoon in the curry paste and cook for a further min until smelling fragrant.

2)Pour in the coconut milk and veg stock, stir everything together and bring to the boil.

Once boiling reduce the heat to a simmer, add the salmon chunks, sugar snap peas and spiralized turnip.

3)Simmer gently for 5 minutes until everything is nicely cooked, the salmon should come away in large flakes when pressed.

Garnish with coriander leaves and lime wedges for serving

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