Thai Red Salmon Curry with Wide Brown Noodles & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh coriander
1 chilli
2 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
3 tbsp thai red curry paste

(Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
100g wide brown rice noodles

(brown rice flour (84%), water)
40g creamed coconut
1 unwaxed lime
1 pak choi
1 pepper
90g Tenderstem broccoli
2 salmon fillets (Fish)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	154Kcal	733Kcal
	642kJ	3067kJ
Fat	8.6g	41g
of which saturates	3.5g	17g
Carbohydrates	11g	54g
of which sugars	2.2g	10g
Protein	8.5g	40g
Salt	0.2g	0.97g
Fibre	2.3g	11g

Ingredients

1 chilli (use half)
40g creamed coconut (use half)
1 pepper (use half)
3 tbsp thai red curry paste (use half)

(Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
100g wide brown rice noodles (use half)

(brown rice flour (84%), water)
90g Tenderstem broccoli (use half)
1 unwaxed lime (use half)
1 handful of fresh coriander (use half)
2 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 pak choi (use half)
1 salmon fillet (Fish)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	152Kcal	722Kcal
	634kJ	3021kJ
Fat	8.3g	40g
of which saturates	3.5g	17g
Carbohydrates	11g	54g
of which sugars	2.2g	10g
Protein	8.5g	40g
Salt	0.2g	0.97g
Fibre	2.3g	11g

Back

Ready in 20 High protein 1/3 daily fibre 6 plants

Thai Red Salmon Curry with Wide Brown Noodles & Tenderstem Broccoli

Prep time: 15 mins

Total time: 20 mins

Cuisine: Thai

Food group: Fish

Amp up a classic Thai red curry. A colourful medley of Tenderstem broccoli, pak choi and bell pepper for a colour boost. Wide brown rice noodles to soak up a delicious sauce of coconut, ginger and garlic. Generous squeeze of lime and a sprinkle of coriander to finish.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the grill to high (240C) / air fryer 200C
Line a baking tray with silver foil
Bring a medium saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a large frying pan, a grater, a sieve & a measuring jug

Grill & prep

Season the salmon with salt and pepper, then add, skin-side up, to the foil-lined baking tray. Drizzle with 1/2 tsp oil and grill for 18 mins / air fryer 17 mins, until cooked through
Meanwhile, trim and cut the broccoli into thirds. Thinly slice the pepper and pak choi. Zest and halve the lime
Dissolve the creamed coconut in the measuring jug with 200ml boiling water (100ml for 1 person)

Boil the noodles

Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and broccoli and cook for 4-5 mins, until softened. Season with salt and pepper

Simmer the sauce

Stir in the Thai red paste, pak choi, lime zest and ginger & garlic paste and cook for another 1-2 mins, then pour in the coconut mixture. Bring to the boil, then lower the heat and simmer for 4-5 mins, until thickened
Meanwhile, deseed and thinly slice the chilli. Roughly chop the coriander

Finish & plate up

Add the noodles to the curry sauce and simmer for 1 min, then remove from the heat and stir in the juice from half the lime and half the coriander. Season to taste
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Share the noodles between bowls, topped with the grilled salmon. Garnish with the remaining coriander and chilli (for those who'd like it). Serve with the remaining lime, cut into wedges