THAI RED CURRY POACHED SALMON

Thai Red Curry Poached Salmon

Marion’s Kitchen THAI RED CURRY POACHED SALMON INGREDIENT THAI RED CURRY POACHED SALMON European Print This

Serves: 4

Nutrition facts: – calories – fat

Ingredients

1 x Marion’s Kitchen Thai Red Curry, which includes:

THAI RED CURRY PASTE
COCONUT MILK
DRIED THAI HERBS & CHILLI
BAMBOO SHOOTS

2 tbsp vegetable or canola oil

4 x 200g (about 7 oz) skinless salmon fillets

finely sliced spring onion (scallions) to serve

steamed rice to serve

Instructions

STEP 1

Heat oil over medium heat in a deep pan large enough to hold the salmon fillets in one layer. Add my THAI RED CURRY PASTE and cook, stirring, for 1 minute or until fragrant. Add COCONUT MILK, DRIED THAI HERBS & CHILLI and 1 cup water. Drain and discard liquid from the BAMBOO SHOOTS and add shoots to the sauce. Bring curry sauce to a gentle simmer.

STEP 2

Reduce heat to low, add salmon fillets to curry sauce and cover with a lid. Gently simmer for 3 minutes. Remove lid and carefully turn salmon over and simmer for a further 3-4 minutes or until salmon is just cooked through.

STEP 3

Divide salmon among serving plates and top with curry sauce and spring onion. Serve with steamed rice.