Ingredients
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 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
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 4 minutes or until salmon is just cooked through.
STEP 3
Meanwhile, for the pineapple herb salad, place spring onion in a bowl of water and refrigerate until the strips curl. Just before serving, remove from water and toss with remaining salad ingredients.
STEP 4
Divide salmon among serving plates and top with curry sauce and pineapple herb salad. Serve with steamed rice.