Red curry salmon parcels recipe | Sainsbury`s Magazine
These speedy red curry salmon parcels are served with coconut basmati rice
Ingredients
- 100g basmati rice
- 125ml full-fat coconut milk, stirred
- 2 tbsp Thai redcurry paste
- 1 lime
- 100g babycorn, halved lengthways
- 100g Tenderstem broccoli, thick stems halved lengthways
- 2 Taste the Difference skinless salmon fillets
- 2 spring onions, finely sliced
- small handful coriander leaves
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