Thai salmon coconut curry

Name: Thai salmon coconut curry | Asda Good Living
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1tsp rapeseed oil; 1 onion, sliced; 2tbsp Thai red curry paste; 1 aubergine, chopped; 1 courgette, chopped; 80g mangetout; 4 Asda salmon fillets; 200ml stock, made with 1 reduced-salt veg cube; 250g Asda Easy Cook Long Grain Brown Rice; 200ml reduced-fat coconut milk; 15g fresh coriander; 1-2 red chillies (optional)

Rich, succulent salmon in a creamy sauce with a kick of mild spice

By Asda Good Living,2nd January 2018

(54 votes)

Cook: 30 Mins

Serves: 4

Price: £1.66 per serving

Nutritional Information

Each 518g serving contains

Energy
2036kj
487kcal

24%

Fat
16.6g

Med
24%

Saturates
5.7g

Med
29%

Sugars
5.2g

Med
6%

Salt
0.57g

Med
10%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
393kj/94kcal

Ingredients

1tsp rapeseed oil

1 onion, sliced

2tbsp Thai red curry paste

1 aubergine, chopped

1 courgette, chopped

80g mangetout

4 Asda salmon fillets

200ml stock, made with 1 reduced-salt veg cube

250g Asda Easy Cook Long Grain Brown Rice

200ml reduced-fat coconut milk

15g fresh coriander

1-2 red chillies (optional)

Method

Heat the oil on high in a wok or frying pan. Add the onion and curry paste and fry for 2 mins, stirring.

Add the aubergine, courgette and mangetout. Cook for 2 mins.

Add the frozen salmon fillets, cover with the stock and simmer with the lid on for 20-25 mins or until the salmon is cooked through.

Meanwhile, cook the rice according to the instructions on the pack. Set aside.

Gently break the cooked salmon into chunks with a spoon. Add the coconut milk and heat through, stirring well – do not boil.

Divide the rice between 4 bowls. Top with the curry. Sprinkle with the coriander and chillies, if using.