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Salmon Red Curry with Seasonal Veggies and Brown Rice
- Step 1
In a heavy-based pot on high heat, stir-fry your diced salmon* until golden then transfer to a bowl for later use. *Ensure you remove the salmon skin prior to dicing and cooking.
- Step 2
In the same pot, fry down onion, sliced garlic and ginger for 2 mins or until golden brown. Add your red curry paste, stir-fry for 1 min or until aromatic.
- Step 3
Add coconut milk and coriander stalk, bring to a simmer for 5 minutes.
- Step 4
Return the salmon to the pot with choy sum, tomatoes, broccoli and pumpkin. Cook for 2 mins or until heated through. Remove from heat. Stir in the lime juice, sugar and fish sauce. Season. Serve immediately with rice and coriander sprigs.
300g Tassal Fresh Tassie Salmon Fillets Skin On, cut into 3cm pieces
1 white onion, sliced
1 clove garlic, sliced
5cm-piece ginger, cut into matchsticks
1/3 cup (100g) red curry paste
400ml coconut milk
200g cherry tomatoes
1 bunch choy sum, halved
1 head broccoli (florets removed) or 1 bunch broccolini
½ cup pumpkin, diced
2 tbsp lime juice
1 tsp palm sugar or brown sugar
3 tsp fish sauce
1 cup brown rice
1 bunch coriander bunch (stalk connected)
Recipe Created By: Guy Turland