Spicy Thai Style Salmon Curry
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Spicy Thai Style Salmon Curry

with carrot and pak choi

Salmon is a staple in modern Thai cooking , with the country being the biggest consumer of the fish in Southeast Asia. It's unsurprising then, that Thai curry paste is such a fantastic flavour combination for this heart-healthy ingredient!

Total Time35 minutes
Cooking Time40 minutes


Serving amount

1 unit(s)


1 unit(s)

Pak Choi

½ unit(s)


½ unit(s)


150 grams

Jasmine Rice

200 grams


(Contains Fish)

1 sachet(s)

Red Thai Style Paste

1 pack(s)

Coconut Milk

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3004 kJ
Energy (kcal)718 kcal
Fat32.8 g
of which saturates17.3 g
Carbohydrate77.5 g
of which sugars9.1 g
Dietary Fiber0 g
Protein30 g
Cholesterol0 mg
Salt2.35 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Pot with Lid


Make the Rice
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid. 
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
  • Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
  • Trim the carrot (no need to peel), quarter lengthways and hop widthways into small pieces.
  • Trim the pak choi then thinly slice widthways.
  • Peel and thinly slice half the onion into rings (double for 4p).
  • Zest half the lime. Cut into thick wedges.
Roast Your Salmon
  • Pat the salmon dry with kitchen paper. IMPORTANT: Wash hands after handling raw fish.
  • Pop onto a lined baking tray, skin-side down.
  • Drizzle with oil and season with salt and pepper.
  • Roast on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
Fry the Onion
  • Meanwhile, place a pan over medium-high heat with enough oil to completely cover the bottom.
  • Once hot, add the onion rings and cook, stirring carefully, until golden brown, 3-4 mins.
  • Once cooked, transfer to a plate lined with kitchen paper and season with salt. Set aside to crisp up.
  • Discard excess oil from the pan so only a drizzle remains.
  • Return the pan to medium-high heat.
  • Add the Thai paste and cook, stirring, until fragrant, 1 min.
  • Add the coconut milk, ½ tsp sugar and 100ml water (double both for 4p). Season with salt and pepper.
  • Add the carrots and cook for 7-8 mins, then add the pak choi. Stir together and cook until the veg is tender, a further 2 mins. 
  • Squeeze in half the lime juice, taste and season with salt and pepper if needed.
  • Add the lime zest to the rice and carefully stir through with a fork, fluffing it up as you go.
  • Pop the rice into one side of a bowl, spoon the curry next to it, then top with the salmon.
  • Scatter the crispy onion rings over the top.
  • Serve remaining lime wedges alongside for squeezing over.
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