with carrot and pepper
Salmon is a staple in modern Thai cooking , with the country being the biggest consumer of the fish in Southeast Asia. It's unsurprising then, that Thai curry paste is such a fantastic flavour combination for this omega-rich ingredient!
Allergens
Utensils
Tags
Carrot
1 unit(s)
Onion
1 unit(s)
Lime
0.5 unit(s)
Jasmine Rice
150 grams
Salmon
200 grams
Red Thai Style Paste
1 sachet(s)
Coconut Milk
1 pack(s)
Bell Pepper
1 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim the carrot (no need to peel), quarter lengthways and chop widthways into small pieces.
- Halve, deseed and roughly chop the pepper.
- Peel and thinly slice the onion into rings.
- Zest half the lime. Cut into quarters.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Pat the salmon dry with kitchen paper. IMPORTANT: Wash hands after handling raw fish.
- Pop onto a lined baking tray, skin-side down.
- Drizzle with oil and season with salt and pepper.
- Roast on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
- Meanwhile, place a pan over medium-high heat with enough oil to completely cover the bottom.
- Once hot, add the onion rings and cook, stirring carefully, until golden brown, 3-4 mins.
- Once cooked, transfer to a plate lined with kitchen paper and season with salt. Set aside to crisp up.
- Discard excess oil from the pan so only a drizzle remains.
- Return the pan to medium-high heat.
- Add the carrots and pepper and cook until softened, 5-6 mins, then add the Thai paste and cook until fragrant, 1 min.
- Add the coconut milk, ½ tsp sugar and 100ml water (double both for 4p).
- Season with salt and pepper. Stir together and cook until the veg is tender, a further 2 mins.
- Squeeze in the juice of one lime wedge (double for 4p), taste and season with salt and pepper if needed.
- Stir the lime zest through the rice, fluffing it up as you go.
- Pop the rice into one side of a bowl, spoon the curry next to it, then top with the salmon.
- Scatter the crispy onion rings over the top.
- Serve remaining lime wedges alongside for squeezing over.
3095
kJ
Energy (kJ)
740
kcal
Energy (kcal)
33
g
Fat
17.4
g
of which saturates
83.4
g
Carbohydrate
12.9
g
of which sugars
0
g
Dietary Fiber
30.2
g
Protein
0
mg
Cholesterol
2.35
g
Salt
