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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Red Curry Poached Salmon

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This meal looks fancy, but it’s super-simple to cook using Marion’s Kitchen Thai Red Curry kit, and it’s ready in under half an hour!

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4

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

Steps

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.

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