Thai Salmon Curry
Serves 2
Ingredients
- 200ml tin light coconut milk
- 2tblsp thai curry paste
- 1 lime halved
- 3 red chillis chopped
- 1 medium onion finely chopped
- 250g sweetcorn
- 2 salmon fillets
- 120g basmati rice
Method
- Preheat oven to 200 degrees. gas 6
- Add coconut milk, curry paste and squeeze half lime juice casserole dish and stir to dissolve paste
- Add onion, chillies, sweetcorn, leftover half lime and salmon, ensuring salmon is submerged
- Cover dish with lid
- Bake for 25-30 mins
- Remove form oven and discard lime
- Serve with the rice
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