recipes
Thai Red Curry Salmon with Jasmine Rice
Fragrant Thai Red Curry sauce with Red Salmon and vegetables; delicious!
serves 4
10 min prep
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ingredients
| Spray oil ½ red onion, peeled and finely chopped ½ red capsicum, de-seeded and thinly sliced 3-4 teaspoons red curry paste 375g can light coconut flavoured evaporated milk 1 teaspoon fish sauce 2 teaspoons cornflour blended with 1 tablespoon water ½ x 1kg packet frozen Birds Eye Country Harvest Spring Greens Mix 415g can John West Red Salmon, reserve liquid ¼ cup baby basil leaves 2 cups cooked steamed Jasmine rice, for serving Lime wedges, for serving |
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instructions
step 1
Lightly spray a medium saucepan with oil, heat, add onion and capsicum; cook for 2 minutes adding the curry paste for the last minute stirring continually.
step 2
Stir in coconut milk, fish sauce, blended cornflour and reserved salmon liquid. Bring to the boil.
step 3
Add frozen Birds Eye Country Harvest Spring Greens Mix, cover and cook for 3 minutes.
step 4
Flake John West Red Salmon into chunky pieces, add to pan and gently heat through for 2 minutes. Stir in basil leaves and serve with hot steamed rice and lime wedges.
recipe tip
Basil can be torn into small pieces if larger basil leaves are used.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1760kJ (420Cal) | 392kJ (94Cal) |
| Protein | 31.3g | 7.0g |
| Fat - Total | 10.4g | 2.3g |
| - Saturated | 2.7g | 0.6g |
| Carbohydrate | 45.6g | 10.2g |
| - Sugars | 15.2g | 3.4g |
| Dietary Fibre | 7.6g | 1.7g |
| Sodium | 760mg | 169mg |
| Potassium | 555mg | 124mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Thai Red Curry Salmon with Jasmine Rice
Thai Red Curry Salmon with Jasmine Rice
Fragrant Thai Red Curry sauce with Red Salmon and vegetables; delicious!
ingredients
Spray oil
½ red onion, peeled and finely chopped
½ red capsicum, de-seeded and thinly sliced
3-4 teaspoons red curry paste
375g can light coconut flavoured evaporated milk
1 teaspoon fish sauce
2 teaspoons cornflour blended with 1 tablespoon water
½ x 1kg packet frozen Birds Eye Country Harvest Spring Greens Mix
415g can John West Red Salmon, reserve liquid
¼ cup baby basil leaves
2 cups cooked steamed Jasmine rice, for serving
Lime wedges, for serving
instructions
step 1
Lightly spray a medium saucepan with oil, heat, add onion and capsicum; cook for 2 minutes adding the curry paste for the last minute stirring continually.
step 2
Stir in coconut milk, fish sauce, blended cornflour and reserved salmon liquid. Bring to the boil.
step 3
Add frozen Birds Eye Country Harvest Spring Greens Mix, cover and cook for 3 minutes.
step 4
Flake John West Red Salmon into chunky pieces, add to pan and gently heat through for 2 minutes. Stir in basil leaves and serve with hot steamed rice and lime wedges.
serves 4 10 min prep recipe tip
Basil can be torn into small pieces if larger basil leaves are used.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au