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Poached Thai Red Curry Salmon

Poached salmon? Totally achievable. Poached salmon with Thai flavours? Even better. And, while this dinner party-worthy meal looks fancy, it’s actually super-simple to cook, thanks to the Marion’s Kitchen Thai Red Curry kit. Even better, this Thai red curry salmon is ready in under half an hour.

PREP TIME
10 minutes
COOK TIME
15 minutes
SERVES
4
Ingredients

2 tbsp vegetable or canola oil

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

– THAI RED CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

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

finely sliced spring onion (scallions), to serve

steamed rice, to serve

Steps
  • Step 1

    Heat the oil in a deep pan (it needs to be large enough to hold the salmon fillets in one layer) over medium heat. Add in the 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 the liquid from the BAMBOO SHOOTS and add those into the sauce. Bring curry sauce to a gentle simmer.

  • Step 2

    Next, reduce the heat to low, add the salmon fillets to the curry sauce and cover the pan with a lid. Gently simmer for 3 minutes. Remove lid and carefully turn salmon over . 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.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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