Fish/ Gluten Free/ Low Carb/ Paleo

Red Thai Salmon Curry

The strong taste of Salmon goes very well with the red Thai curry flavours.   This dish will tantalize your taste buds with the succulent salmon.   I made my own red curry paste but you could cheat and use a paste from a jar for a quicker dish.   You could also make a large batch of red curry paste and keep it in the fridge too though!  This is a quick, easy and delicious dish to make !

Feel free to add different veggies and even hit up the spice dial if you want!

INGREDIENTS

2 shallots or 1 onion, peeled and sliced

400g skinless salmon fillets

250ml coconut milk

200g green beans (trimmed)

1 tspn oil/coconut oil

1 tblspn Thai red curry paste

METHOD

  • Heat the oil in a large saucepan, then add the curry paste.  Add the onion and cook on a low heat for 5 minutes.
  • Add the coconut milk and bring to the boil, then simmer.
  • Cut the salmon fillets into large chunks and add to the sauce, along with the green beans.
  • Coveer and simmer for 5 to 10 minutes until the fish and beans are cooked.
  • Eat and enjoy!
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