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Spicy Red Thai Scottish Salmon Curry

Make this Red Thai Scottish Salmon Curry your go-to comfort meal.  Its rich, slightly spicy, and super flavourful coconut broth is a treat to eat and the salmon chunks absorb all the delicious exotic flavours.

  1. Place the frozen udon noodles in a bowl and fill with hot water.  Set aside.
  2. Heat the oil in a large pan, stir in the curry paste and heat until the paste splits from the oil.  Stir in the onion, garlic and ginger and cook gently for about 3-5 minutes until softened.
  3. Pour in the coconut milk, fish sauce and sugar and then bring to the boil.  Reduce to a simmer then add the Scottish salmon chunks.
  4. Leave to simmer gently for 3 minutes then add in the vegetables and lime.  Drain the udon noodles and add them to the pot.  Cook for a further 2 minutes until the salmon is cooked through and the vegetables are tender.
  5. Spoon the curry into bowls and scatter with the coriander, peanuts and chili.  Top with a slice of zesty lime.

Ingredients

  • 500g Scottish salmon, skin off and cut into chunks
  • 1 tbsp vegetable oil
  • 1 ½ tbsp Thai red curry paste
  • 1 onion, finely sliced
  • 2 cloves of garlic, crushed
  • ½ tbsp grated root ginger
  • 400ml coconut milk
  • 1 tsp Thai fish sauce
  • ½ tsp soft brown sugar
  • 1 pak choi, quartered
  • 60g mangetout
  • 60g baby sweetcorn
  • 1 orange pepper, thinly sliced
  • 2 lime segments
  • 1 pack frozen udon noodles

To serve

  • 1 handful of coriander, chopped
  • 20g unsalted peanuts, chopped
  • 1 red chili, thinly sliced
  • 1 lime, sliced into rounds