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
Pineapple herb salad:
2-3 spring onions (scallions), finely sliced lengthways
200g (7 oz) fresh pineapple, cut into bite-sized chunks
1 Asian shallot, sliced
¼ cup Thai basil leaves
1 long red chilli, finely sliced
1 tsp fish sauce
1 tsp lime juice
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