Thai Style Salmon Coconut Red Curry
with Fragrant Jasmine Rice, Stir Fried Veg and Crushed Peanuts
- Fish
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Our Thai Style Pulled Beef Coconut Red Curry is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
300 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Thai Style Spice Mix
150 grams
Jasmine Rice
1 unit(s)
Lime
3 unit(s)
Garlic Clove
50 grams
Red Thai Style Paste
180 milliliter(s)
Coconut Milk
5 grams
Vegan Fish Sauce
1 bunch(es)
Coriander
80 grams
Tenderstem® Broccoli
80 grams
Young Pea Pods
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, cut the lime into wedges. Peel and grate the garlic (or use a garlic press). Cut the salmon fillets into 3cm chunks. IMPORTANT: Wash your hands and equipment after handling raw fish.
Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the garlic, Thai style spice mix and red Thai style paste. Fry for 30 secs.
Stir in the coconut milk, vegan fish sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then gently stir in the salmon chunks.
Lower the heat and simmer gently, stirring occasionally, until the salmon is cooked, 6-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Once the salmon is cooked, squeeze in some lime juice, then remove from the heat and cover to keep warm.
Next, halve any thick broccoli stems lengthways.
Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the Tenderstem® and pea pods and stir-fry for 2-3 mins.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Roughly chop the coriander (stalks and all).
Taste the curry and season with salt and more lime juice if needed.
Share the rice between your serving bowls and spoon the salmon curry onto one side of the rice.
Lay the stir-fried veg onto the other side of the rice.
Sprinkle over the coriander and peanuts, then serve with any remaining lime wedges alongside.
Enjoy!
