Green Thai Curry Salmon Recipe

by Heath Dickson

With the authentic Passage to Asia Green Thai Curry simmer sauce, you can make a delicious salmon curry at home in just 15 minutes! Gluten-free and packed with vegetables, this one's a recipe everyone will enjoy. Find Passage to Asia stir-fry and simmers sauces at Coles, Woolworths and online at auspantry.com.

 

 

 

 

What You'll Need

  • 4 x 200g salmon fillets, skin removed
  • 1 tablespoon vegetable oil
  • 1 x 200g packet Passage to Asia Green Thai Curry Simmer Sauce
  • 270ml coconut milk
  • 125g cherry tomatoes, cut in half if large
  • 250g zucchini noodles
  • ¾ cup (90g) frozen peas
  • Juice of a lime, plus extra wedges to serve
  • Fresh coriander to garnish
  • Steamed jasmine rice to serve

Method

1. Pat salmon fillets dry with paper towel and season with a little salt.
Heat oil in a large pan over medium-high heat. Sear salmon fillets on top side only for 1-2 minutes or until golden. Remove and set aside.
2. Reduce heat to medium and stir in Green Thai Curry Simmer Sauce, coconut milk and cherry tomatoes. Simmer for 3 minutes, then add zucchini noodles.
3. Return salmon fillets to pan, seared side up and scatter over peas. Cover with lid and cook for a further 5-8 minutes or until salmon is cooked to your liking.
4. Squeeze over lime juice and top with fresh coriander. Serve with steamed jasmine rice and extra lime wedges.