Thai Fish Curry
This Thai fish curry made with salmon, sugar snap peas and baby corn comes together in less than half an hour.
Servings: 4
Ingredients
- 1 tbsp vegetable oil
- 2 cloves garlic pressed
- 60g / 1/4 cup-1/3 cup prepared Thai red curry paste
- 400ml / 140z unsweetened coconut milk
- 100g / 6-7 baby corn
- 100g / 1 cup sugar snap peas
- 450g / 1 lbs salmon fillet, cut into bite-sized pieces
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 1/2 lime, juice only
- 3-4 Thai basil
Instructions
- Saute the garlic in the vegetable oil for 30 seconds, then add the curry paste and 1 tbsp of the coconut milk and cook while stirring for 30 sends longer until you can smell the aroma. Pour in the rest of the coconut milk, fish sauce and the palm sugar and bring to a boil.
- Add the baby corn and let them cook for 5 minutes, then add the snap peas and the salmon, cook for 10 minutes until the salmon cooked all the way through, drizzle the lime juice all over. Serve with Thai basil or fresh cilantro.
Nutrition
Calories: 461kcal | Carbohydrates: 19g | Protein: 27g | Fat: 33g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 421mg | Potassium: 956mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2770IU | Vitamin C: 23mg | Calcium: 73mg | Iron: 4mg