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Salmon Thai Red Curry with Baby Corn and Sugar Snaps

Salmon thai red curry

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! 


If you made this recipe, upload a picture and tag us @maejumsamunprai on social. Enjoyed this salmon Thai red curry dish? Give it a star rating, comment and check out our other recipes such as Mackeral Thai Jungle Curry!

Salmon thai red curry

Salmon Thai Red Curry with Baby Corn and Sugar Snaps

A delicious dish for 2 in no time at all!
3.89 from 9 votes
Print Pin Rate
Course: dinner, lunch, Main Course
Cuisine: Thai
Keyword: baby corn, Salmon, salmon red curry, sugar snaps, Thai red curry
Thai Curry Paste: Red
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 525kcal

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

Nutrition

Nutrition Facts
Salmon Thai Red Curry with Baby Corn and Sugar Snaps
Amount Per Serving
Calories 525 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 23g144%
Cholesterol 83mg28%
Sodium 331mg14%
Potassium 1236mg35%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 10g11%
Protein 36g72%
Vitamin A 844IU17%
Vitamin C 42mg51%
Calcium 64mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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