Red Thai Curry

06:02 17 March 2010

Description

This home-made curry is a healthier, easier, and quicker alternative to ordering in a takeaway.
20 minutes to prepare and cook. Serves 4.
See “CAN-veniently Nutritious” for more recipes

Ingredients

1 tbsp sunflower oil 2 onions sliced 2 tbsp red curry paste 200ml canned reduced fat coconut milk 400g can medium red salmon 200ml fish or vegetable stock

Juice of 1 lime 200g can peas, drained 200g can green beans, drained Handful coriander leaves Noodles or rice to serve

Method

1. Heat the oil in a large pan and cook the onion for 4-5 minutes until they start to brown. Add the curry paste and cook for a minute.
2. Stir in the coconut milk and bring to a gently simmer. Gradually add the stock, followed by the lime juice and the salmon. Cook gently for 4-5 minutes.
3. Add the peas, green beans and the coriander. Serve with noodles or rice. 

Canny Fact:
You can find sustainable canned fish at the supermarket. 

Servings

4

Nutrition Information

Calories: 297
Carbohydrate: 14g
Protein: 28g
Fat: 15g (5g saturated fat)
Fibre: 4g

This recipe and image is copyrighted to Canned Food UK.