Salmon and red pepper curry

Name: Salmon and red pepper curry | Asda Good Living
Total time: 20 min
Yield: 5
Cuisine: Thai
Ingredients: 30g desiccated coconut; 1 red onion, sliced; 2tsp rapeseed oil; 1tbsp Asda Red Thai Curry Paste; 1tbsp tomato purée; 250ml reduced-fat coconut milk; 1tbsp fish sauce; 2 roasted peppers from a jar, chopped; 180g green beans, trimmed and halved; 300g leftover roast salmon, skin removed, broken into chunks; Zest and juice 1 lime; 300g Asda Thai Jasmine Rice, cooked according to pack instructions, to serve

Don’t let leftover baked salmon go to waste – it’s simple to turn it into a zippy, Thai-inspired curry

By Asda Good Living,24th August 2017

(53 votes)

Cook: 20 Mins

Serves: 5

Price: £1.86 per serving

Nutritional Information

Each 354g serving contains

Energy
1880kj
450kcal

23%

Fat
15.9g

Med
23%

Saturates
6.4g

Med
32%

Sugars
3.5g

Low
4%

Salt
0.53g

Med
9%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
531kj/127kcal

Ingredients

30g desiccated coconut

1 red onion, sliced

2tsp rapeseed oil

1tbsp Asda Red Thai Curry Paste

1tbsp tomato purée

250ml reduced-fat coconut milk

1tbsp fish sauce

2 roasted peppers from a jar, chopped

180g green beans, trimmed and halved

300g leftover roast salmon, skin removed, broken into chunks

Zest and juice 1 lime

300g Asda Thai Jasmine Rice, cooked according to pack instructions, to serve

Method

Preheat the oven to 180C/ 160C Fan/Gas 4. Put the coconut on a baking tray and roast for 5 mins until golden.

In a large pan, fry the onion in the oil for 4-5 mins, until soft. Add the tomato purée and curry paste. Fry for 1 min.

Add the coconut milk, fish sauce, peppers, beans and 150ml water. Bring to the boil, cover, then simmer for 5 mins. Add the salmon and cook for 2 mins until piping hot.

Stir through the lime zest and juice and the coconut. Serve with the jasmine rice.