Recipes
Thai red curry salmon BBQ parcels
Colourful veg with spices and coconut create a fragrant fish dish you can cook on the grill
Colourful veg with spices and coconut create a fragrant fish dish you can cook on the grill
(26 votes)
Cook: 35 Mins
Serves: 4
Price: £2.62 per serving
Nutritional Information
Each 416g serving contains
Energy
2176kj
520kcal
2176kj
520kcal
26%
Fat
29.1g
29.1g
High
42%
42%
Saturates
11.2g
11.2g
Med
56%
56%
Sugars
8.3g
8.3g
Med
9%
9%
Salt
0.29g
0.29g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
523kj/125kcal
Typical energy values per 100g:
523kj/125kcal
Ingredients
400g new potatoes, quartered
50g creamed coconut
1tsp rapeseed oil
2tbsp Asda Thai Red Curry Paste
2 x 240g packs Asda 2 Salmon Fillets, skinned and cut into chunks
130g Grower's Selection Baby Corn, halved lengthways
1 red onion, sliced
1 yellow pepper, deseeded and cut into chunks
160g sugarsnap peas, halved
1 red chilli, sliced
100g frozen peas
Coriander leaves, to serve
Method
1
Preheat the barbecue to medium or the oven to 180C/Fan 160C/Gas 4.
2
Add the new potatoes to a pan of boiling water and cook for 10-12 mins. Drain well.
3
Microwave the creamed coconut for 30 secs. Mix with the oil and Thai red curry paste in a large bowl. Add the salmon fillets, baby corn, onion, yellow pepper, sugarsnap peas, red chilli, and frozen peas. Stir to coat.
4
Lay out 4 sheets of foil, 35cm x 60cm each. Top each with a sheet of baking paper. Divide the potatoes and the salmon mixture between them and fold up the paper to make parcels. Bring up each side of the foil and crimp to seal.
5
Barbecue the parcels for 20 mins or cook in the oven for 35-40 mins.
6
Open the parcels and sprinkle with the coriander leaves to serve.