Thai Red Curry Salmon & Veggies

Name: Thai Red Curry Salmon & Veggies with Garlic Rice & Coriander
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Jasmine Rice; 1 packet Green Beans; 1 packet Coriander; 2 Garlic; 1 packet Ginger Lemongrass Paste; Makrut Lime Leaves; 1 packet Thai Red Curry Paste; 280 g Salmon; 1 packet Coconut Milk; 1 Carrot

with Garlic Rice & Coriander

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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.

Allergens:

Soy

•Fish

The quantities provided above are averages only.

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.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine Rice

1 packet

Green Beans

1 packet

Coriander

Garlic

1 packet

Ginger Lemongrass Paste

Makrut Lime Leaves

1 packet

Thai Red Curry Paste

280 g

Salmon

1 packet

Coconut Milk

Carrot

Nutritional Values

Calories881 kcal

Energy (kJ)3690 kJ

Fat43 g

of which saturates20.8 g

Carbohydrate84.6 g

of which sugars15.6 g

Dietary Fibre24.3 g

Protein39.3 g

Sodium1580 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

• 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. Trim green beans and slice into thirds. • 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!

• See 'air fryer tips!' (below). 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 green beans 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. Tear over coriander to serve. Enjoy!