1 x Marion’s Kitchen Thai Red Curry, which includes:
THAI RED CURRY PASTE
DRIED THAI HERBS & CHILLI
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
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.
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.
Divide salmon among serving plates and top with curry sauce and spring onion. Serve with steamed rice.