One Pan Thai Red Curry Salmon (HC)
Ingredients
- 60g wholegrain rice
- 1 salmon fillet (approx 110g)
- Black pepper, to taste
- 1 tsp olive oil
- ½ onion, sliced
- ½ tsp garlic powder
- 1 tbsp Thai red curry paste
- 1 tsp soy sauce, reduced sodium
- ½ tin of coconut milk
- ½ stock cube, low sodium
- 1 tsp fish sauce
- 1 tsp honey
- 140g broccolini or regular broccoli
- 80g green beans
- Handful of spinach
- Juice of ½ lime
- Handful of fresh coriander, chopped (optional)
Instructions
Cook the wholegrain rice according to packet instructions.
Season the salmon with black pepper. Heat the olive oil in a large frying pan over a medium heat and cook the salmon for 2–3 minutes on each side until golden but not fully cooked through. Remove from the pan and set aside.
In the same pan, add the sliced onion and garlic powder. Cook for 2–3 minutes until softened.
Stir in the Thai red curry paste and soy sauce and cook for 1 minute, stirring continuously until fragrant.
Pour in the coconut milk and crumble in the stock cube. Add the fish sauce and honey, stir well and bring to a gentle simmer.
Add the broccolini and green beans and simmer for 4–5 minutes until just tender.
Return the salmon to the pan, nestling it into the sauce. Add the spinach and cook for a further 2–3 minutes until the spinach has wilted and the salmon is cooked through.
Stir through the lime juice and taste test. Add extra lime for freshness or a little more soy sauce if preferred.
Serve over the wholegrain rice and scatter with fresh coriander if using.
Note - Store in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving. The sauce may naturally thicken in the fridge, so add a splash of water before reheating if needed.