Spicy Thai Salmon Curry
with carrot and pepper
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 omega-rich ingredient!
Tags:
Discovery
•Spicy
•Climate Conscious
Allergens:
Fish
Total Time35 minutes
Cooking Time40 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Carrot
1 unit(s)
Onion
½ unit(s)
Lime
150 grams
Jasmine Rice
200 grams
Salmon
(Contains Fish)
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
1 unit(s)
Bell Pepper
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3095 kJ
Energy (kcal)740 kcal
Fat33 g
of which saturates17.4 g
Carbohydrate83.4 g
of which sugars12.9 g
Dietary Fiber0 g
Protein30.2 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.
Utensils
•Zester
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- 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).
2
- Trim the carrot (no need to peel), quarter lengthways and chop widthways into small pieces.
- Halve, deseed and roughly chop the pepper.
- Peel and thinly slice the onion into rings.
- Zest half the lime. Cut into quarters.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- 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.
4
- 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.
5
- Return the pan to medium-high heat.
- Add the carrots and pepper and cook until softened, 5-6 mins, then add the Thai paste and cook until fragrant, 1 min.
- Add the coconut milk, ½ tsp sugar and 100ml water (double both for 4p).
- Season with salt and pepper. Stir together and cook until the veg is tender, a further 2 mins.
- Squeeze in the juice of one lime wedge (double for 4p), taste and season with salt and pepper if needed.
6
- Stir the lime zest through the rice, 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.
