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Thai Red Salmon Curry with Wide Brown Noodles & Tenderstem Broccoli
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.
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
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)
Nutritional Information
Calories: 733
Protein: 40g
Carbs: 54g
Fat: 41g
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)
Nutritional Information
Calories: 722
Protein: 40g
Carbs: 54g
Fat: 40g
Thai Red Salmon Curry with Wide Brown Noodles & Tenderstem Broccoli
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.
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Cooking Instructions
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
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