Red jungle curry recipe
information
Calories per serving 200.
ingredients
600 ml (20 fl oz) fish stock
2 tablespoons red Thai curry paste
1 tablespoon Thai fish sauce
finely grated zest and juice of 1 lime
2 lemongrass stalks, sliced thinly
100 g (3 1/2 oz) fine green beans, halved
350 g (12 oz) salmon fillets, skinned and cubed
225 g (8 oz) cherry tomatoes, halved
3 tablespoons chopped fresh coriander
2 tablespoons red Thai curry paste
1 tablespoon Thai fish sauce
finely grated zest and juice of 1 lime
2 lemongrass stalks, sliced thinly
100 g (3 1/2 oz) fine green beans, halved
350 g (12 oz) salmon fillets, skinned and cubed
225 g (8 oz) cherry tomatoes, halved
3 tablespoons chopped fresh coriander
method
1. Pour the fish stock into a large saucepan, stir in the curry paste, fish sauce, lime zest and juice and lemongrass. Bring to the boil and allow the mixture to bubble for 5 minutes.
2. Add the green beans and cook for 5 minutes. Stir in the salmon and tomatoes and cook for a further 5 minutes, or until the salmon is cooked and flakes easily.
3. Scatter the coriander over the top and then ladle the curry into bowls to serve.
2. Add the green beans and cook for 5 minutes. Stir in the salmon and tomatoes and cook for a further 5 minutes, or until the salmon is cooked and flakes easily.
3. Scatter the coriander over the top and then ladle the curry into bowls to serve.
serving amount
serves 4
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