Thai Inspired Salmon and Coconut Curry
with Green Beans, Lime and Sesame Seeds
- Fish
- Sesame
- Nuts
- Pistachio nuts
- Walnuts
- Macadamia Nuts
- Almonds
- Peanut
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Cashew nuts
- May contain traces of allergens
Red chillies give Thai Red its signature colour, as well as its flavour and heat! With tender salmon, green beans and coconut milk, this gently spiced fish curry is a treat for the eyes and the palate.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
80 grams
Green Beans
1 unit(s)
Lime
50 grams
Red Thai Style Paste
200 grams
Salmon Fillets
(Contains: Fish)
180 milliliter(s)
Coconut Milk
5 grams
Vegan Fish Sauce
5 grams
Sesame Seeds
(Contains: Sesame May be present: Nuts, Pistachio nuts, Walnuts, Macadamia Nuts, Almonds, Peanut, Hazelnuts, Pecan Nuts, Brazil nuts, Cashew nuts)
Not included in your delivery
50 milliliter(s)
Water for the Curry
1 tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
c) Trim the green beans, then cut into thirds.
d) Slice the lime into wedges.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the carrot and green beans. Season with salt and pepper. Stir-fry until tender, 4-5 mins.
c) Lower the heat to medium. Stir in the garlic and red Thai style paste. Stir-fry for 30 secs.
d) Meanwhile, pat the salmon dry with kitchen paper and cut into 3cm chunks. IMPORTANT: Wash your hands and equipment after handling raw fish.
a) Add the coconut milk and the water for the curry (see pantry for amount) to the frying pan. Bring to the boil.
b) Stir in the vegan fish sauce and sugar (see pantry for amount).
a) Lower the heat of the curry to medium and add the salmon pieces to the sauce. Stir to coat, then simmer gently, stirring occasionally, until the fish is cooked, 6-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
b) Once the curry is ready, add a good squeeze of lime juice.
c) Taste the curry and season with salt and pepper, an extra pinch of sugar or more lime juice if needed.
a) Share the rice between bowls and spoon over the fish curry.
b) Sprinkle over the sesame seeds and serve any remaining lime wedges alongside for squeezing over.
