- 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
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
Sodium: 331mg | Calcium: 64mg | Vitamin C: 42mg | Vitamin A: 844IU | Sugar: 10g | Fiber: 5g | Potassium: 1236mg | Cholesterol: 83mg | Calories: 525kcal | Saturated Fat: 23g | Fat: 34g | Protein: 36g | Carbohydrates: 23g | Iron: 4mg