Thai Red Curry Salmon & Veggies

Name: Thai Red Curry Salmon & Veggies with Garlic Rice, Chilli & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet jasmine rice; 1.25 cup water; 1 carrot; 1 capsicum; 2 leaves makrut lime leaves; 1 packet salmon; 1 packet Ginger Lemongrass Paste; 1 tin coconut milk; 1 tsp brown sugar; 1 packet crispy shallots; ½ Long Chilli; ¾ tin Thai red curry paste; ½ tbs soy sauce (or gluten-free tamari soy sauce)

with Garlic Rice, Chilli & Crispy Shallots

4.0(232)

Recipe Development TeamUpdated on July 08, 2022

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Calories

:

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Protein

:

37.3g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Not Suitable for Coeliacs

Allergens:

Milk
Fish
Soy
Gluten
Wheat
Gluten
Soy
May contain traces of allergens
Crustaceans
Mollusc
Peanuts

Nourishing, flavour-packed, and bursting with fresh veggies, this curry is a guaranteed crowd pleaser. Our red curry paste gives the dish a brilliant kick of heat, whilst the crispy shallots provide added crunch. Served on a bed of fragrant jasmine rice, and topped with a sprinkling of long chilli, this is home cooking at its best. *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1

carrot

1

capsicum

2 leaves

makrut lime leaves

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

Ginger Lemongrass Paste

1 tin

coconut milk

1 packet

crispy shallots

½

Long Chilli

¾ tin

Thai red curry paste

(Contains: Soy; May be present: Peanuts.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water

1 tsp

brown sugar

½ tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

Energy (kJ)4040 kJ

Fat54.6 g

of which saturates24.8 g

Carbohydrate87.9 g

of which sugars16.1 g

Protein37.3 g

Sodium1378 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

• Meanwhile, thinly slice carrot into half-moons. Cut capsicum into bite-sized chunks. • Thinly slice long chilli (if using). • Remove centre veins from makrut lime leaves, then very finely chop.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides with salt and pepper. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Transfer to a paper towel-lined plate.

TIP: Patting the skin dry helps it crisp up in the pan!

4

• Return frying pan to high heat with a drizzle of olive oil. • Cook carrot and capsicum until tender, 4-5 minutes.

5

• SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. Add makrut lime leaves, Thai red curry paste (see ingredients) and ginger lemongrass paste and cook until fragrant, 1-2 minutes. • Stir in coconut milk, the brown sugar and the soy sauce and simmer until slightly reduced, 2-3 minutes. • Season to taste.