Thai salmon & onion curry recipe

14 ratings Rate
  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 426 calories / serving
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111630 Salmon Onion Curry HERO

Peel and chop the onion, peel and finely chop the garlic.

Heat the olive oil in a large frying pan and when it begins to spit, turn the heat down and add the onions and garlic and allow to soften for 3 minutes.

Stir in the curry paste and cook for a further 2 minutes until the onion is softened. Pour in the coconut milk and the chopped ginger and bring to the boil. Reduce to a simmer then add the fish sauce and stir in.

Add the chunks of salmon and simmer over a low heat for 15-20 minutes until the fish starts to flake and is cooked through.

Sprinkle in the chopped coriander and season with some salt and pepper. Stir in the lime juice. Garnish with coriander leaves and serve with white rice.

  • Ingredients

  • 1tbsp of olive oil
  • 2 large onions
  • 1 clove of garlic
  • 250ml coconut milk
  • 2tsp curry paste
  • juice of ½ a lime
  • 1tbsp finely chopped fresh ginger
  • 1tbsp fish sauce (available at most supermarkets)
  • 750g skinless salmon fillets diced into small chunks
  • salt
  • pepper
  • 1tbsp of chopped coriander and a few whole leaves for garnish
  • Energy 1775kj 426kcal 21%
  • Fat 24g 34%
  • Saturates 4g 21%
  • Sugars 10g 11%
  • Salt 1g 16%

of the reference intake
Carbohydrate 13.2g Protein 39.9g Fibre 2.4g


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