It only takes 25 minutes for this gourmet poached salmon meal, using Marion’s Kitchen Thai Red Curry kit. The delicious pineapple salad on the side is super easy and adds a cooling sweet and sour note to the spicy curry fish.
Marion’s Kitchen Thai Red Curry , which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
2 tbsp vegetable or canola oil
4 x 200g (about 7 oz) skinless salmon fillets
finely sliced spring onion (scallions) to serve
steamed rice to serve
2-3 spring onions (scallions), finely sliced lengthways
200g (7 oz) fresh pineapple, cut into bite-sized chunks
1 Asian shallot, sliced
¼ cup Thai basil leaves
1 long red chilli, finely sliced
1 tsp fish sauce
1 tsp lime juice
- Heat oil over medium heat in a deep pan large enough to hold the salmon fillets in one layer. Add my 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 liquid from the BAMBOO SHOOTS and add shoots to the sauce. Bring curry sauce to a gentle simmer.
- Reduce heat to low, add salmon fillets to curry sauce and cover with a lid. Gently simmer for 4 minutes or until salmon is just cooked through.
- Meanwhile, for the pineapple herb salad, place spring onion in a bowl of water and refrigerate until the strips curl. Just before serving, remove from water and toss with remaining salad ingredients.
- Divide salmon among serving plates and top with curry sauce and pineapple herb salad. Serve with steamed rice.
