Salmon Thai Red Curry with Baby Corn and Sugar Snaps
I love to cook with salmon! It is such an easy and flavoursome protein that takes no time at all to cook. For this salmon Thai red curry recipe, I chose a skinless fillet of salmon, so that I don’t need to worry about frying the skin to make it crispy. The salmon can be cooked with all the vegetables in one pot - or wok!
There are 2 of your 5 a day in this meal, baby corn and sugar snaps! Paired together with this oily fish (1 portion of oily fish a week for a balanced diet), you can rest assure you are filling your body with nutrition!
This recipe is going to be spicy, using nearly half the Mae Jum Thai red curry paste pack with only 200ml of coconut milk, have your glass of water close by! Nevertheless, give this recipe a try, it’s absolutely delicious!
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Salmon Thai Red Curry with Baby Corn and Sugar Snaps
Ingredients
- 300 g Salmon
- 2 tbsp Mae Jum Thai Red Curry Paste
- 200 ml Coconut milk
- 100 g Baby corn
- 120 g Sugar Snaps
- 1 tsp Fish sauce
- 1 tsp Palm sugar
- 100 ml water
- 1 sweet chilli
- Sweet Thai basil handful
Instructions
Preparation
- Cut baby corn in half
- Trim the sugar snaps
- Slice Chilli
- Cut the salmon into 2 inch chunks
Method
- On medium heat, fry the curry paste for 2 minutes and then add a tablespoon of the creamy layer of coconut milk to loosen the paste
- Season the paste with fish sauce and palm sugar, blend well
- Add water and baby corn and simmer for 2 minutes, before adding the rest of the coconut milk
- Add sugar snaps and salmon, simmer for at least 5 minutes (longer for thicker pieces)
- Turn off heat, and gently stir in sweet Thai basil and chilli before serving with Thai Jasmine rice or noodles
