Thai salmon curry recipe

1tbsp oil 1 onion, chopped 25g (1oz) ginger, sliced 2 garlic cloves, crushed 2 sticks lemongrass 4tbsp redcurry paste 800ml half-fat coconut milk 2 salmon fillets, chopped 1 head broccoli, trimmed 150g (5oz) green beans 1 lime, juiced handful basil, shredded steamed rice, to serve

Heat the oil in a wok, add the onion and cook for 5-7 minutes until softened. Add the ginger, garlic, lemongrass and 4 tbsp redcurry paste. Stir and cook for 2 more minutes. Pour in the coconut milk, bring to the boil and simmer for 5 minutes. Add the salmon, broccoli florets. Cook for 5 minutes, stirring through lime juice and and basil. Serve with steamed rice.

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