Poached salmon? Totally achievable. Poached salmon with Thai flavours? Even better. And, while this dinner party-worthy meal looks fancy, it’s actually super-simple to cook, thanks to the Marion’s Kitchen Thai Red Curry kit. Even better, this Thai red curry salmon is ready in under half an hour.
2 tbsp vegetable or canola oil
1 x Marion’s Kitchen Thai Red Curry meal kit, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
4 x 200g (about 7 oz) skinless salmon fillets
finely sliced spring onion (scallions), to serve
steamed rice, to serve
- Heat the oil in a deep pan (it needs to be large enough to hold the salmon fillets in one layer) over medium heat. Add in the THAI RED CURRY PASTE and cook, stirring, for 1 minute or until fragrant. Add COCONUT MILK, DRIED THAI HERBS & CHILLI and 1 cup water. Drain and discard the liquid from the BAMBOO SHOOTS and add those into the sauce. Bring curry sauce to a gentle simmer.
- Next, reduce the heat to low, add the salmon fillets to the curry sauce and cover the pan with a lid. Gently simmer for 3 minutes. Remove lid and carefully turn salmon over . Simmer for a further 3-4 minutes or until salmon is just cooked through.
- Divide salmon among serving plates and top with curry sauce and spring onion. Serve with steamed rice.
