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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
makrut lime leaves
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
ginger lemongrass paste
Thai red curry paste(ContainsSoyMay be present Peanuts)
brown sugar(May be present Milk, Soy, Gluten, Tree Nuts, Peanuts, Sesame)
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
• 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!
• 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!
• 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!
• Return frying pan to high heat with a drizzle of olive oil. • Cook carrot and capsicum until tender, 4-5 minutes.
• 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.
• Divide garlic rice and salmon between bowls. • Spoon over Thai red curry veggies. Sprinkle with crispy shallots and chilli to serve. Enjoy!