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Thai Red Salmon Curry
- Step 1
Cook rice according to packet instructions.
- Step 2
Meanwhile, heat oil in a large frying pan over high heat. Cook salmon for 4 minutes on each side or until golden. Transfer to a plate and cover to keep warm.
- Step 3
Reduce heat to medium, add paste and ginger to pan, then cook for 2 minutes, stirring, or until fragrant. Add milk and stock, then bring to a simmer. Simmer for 3 minutes or until slightly thickened. Stir in fish sauce and sugar. Add pak choy and salmon to pan. Cook for a further 2 minutes or until pak choy has just wilted and salmon is cooked through.
- Step 4
Scatter curry with Thai basil, chilli and onion. Serve with lime cheeks and rice.
2 x 300g pkts Tassal Fresh Tassie Salmon, skin off
1 1/2 cups brown basmati rice
1 tbs coconut oil
2 tbs Thai red curry paste
3cm-piece ginger, peeled, finely grated
400ml can coconut milk
1 cup salt-reduced chicken stock
1 tbs fish sauce
1/2 tsp caster sugar
2 baby pak choy, quartered
1/2 bunch Thai basil, leaves picked
1 long red chilli, thinly sliced
1/2 small red onion, thinly sliced into rounds
1 lime, cut into cheeks