Thai red salmon curry recipe | Good Food

Name: Thai red salmon curry recipe | Good Food
Total time: 45 min
Ingredients: 1 tbsp groundnut oil; 1 onion ends trimmed and spiralized on the flat blade of the spiralizer; 1/2 small pack coriander stalks finely chopped and leaves picked; 1 garlic clove finely chopped; thumb-sized piece of ginger grated; 2 tbsp Thai red curry paste; 200ml coconut milk; 150ml low-sodium vegetable stock (we used Bouillon); 2 skinless, boneless salmon fillets each cut into 4 chunks; 200g sugar snap peas; 1 turnip (about 155g), peeled, ends trimmed and spiralized into very thin noodles; 1 lime cut into wedges

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Turnip noodles make a delicious carb alternative for this simple Thai fish curry. Add in chunks of salmon fillet and sugar snap peas for an easy, filling supper

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Ingredients

1 tbsp groundnut oil
1 onion ends trimmed and spiralized on the flat blade of the spiralizer
1/2 small pack coriander stalks finely chopped and leaves picked
1 garlic clove finely chopped
thumb-sized piece of ginger grated
2 tbsp Thai red curry paste
200ml coconut milk
150ml low-sodium vegetable stock (we used Bouillon)
2 skinless, boneless salmon fillets each cut into 4 chunks
200g sugar snap peas
1 turnip (about 155g), peeled, ends trimmed and spiralized into very thin noodles
1 lime cut into wedges