Thai-style salmon curry

Serves 4 Course Main meal Prepare 5 mins Cook 25 mins Total time 30 mins

@AniphaeS

Published in 

British Food

 · 1 year ago

Serves 4
Course Main meal
Prepare 5 mins
Cook 25 mins
Total time 30 mins

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

Leftovers

This stores 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.

Nutrition

Typical values per serving when made using specific products in recipe

Source: https://www.waitrose.com/ecom/recipe/thai-style-salmon-curry