Salmon pieces in Thai Red Curry


  • Salmon fillets, skinned

  • 375ml coconut milk

  • Tsp Thai red curry paste

  • Tsp brown sugar

  • 2 stalks baby bok choy - washed and roughly shredded

  • Tbsp corriander leaves

  • Lime wedges to garnish


  • 1.

    Cut salmon into chunks

  • 2.

    Heat coconut milk on low temperature, add Thai red curry paste and sugar in large saucepan

  • 3.

    Add salmon & cover pan

  • 4.

    Stir in bok choy & replace lid. Cook for 2-3 minutes

  • 5.

    Stir in corriander

  • 6.

    Serve immediately with plain boiled rice & lime wedges

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