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.
Place the frozen udon noodles in a bowl and fill with hot water. Set aside.
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.
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.
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.
Spoon the curry into bowls and scatter with the coriander, peanuts and chili. Top with a slice of zesty lime.
500g Scottish salmon, skin off and cut into chunks