Thai Style Red Curry with Coriander Rice

Thai Style Red Curry with Coriander Rice

This is one of my favourite curries. Whenever we have friends that drop by, i always whizz this one up. It's a family favourite and never fails.

Method

Method
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Serves: 4

1. Heat oil in a large frying pan. Add red onion and capsicum and stir-fry for 2-3 minutes. Stir in red curry paste and cook for 1 minute.


2. Add coconut milk, fish sauce, frozen Birds Eye Baby Beans and cooked salmon and simmer for 10 minutes. Stir in baby spinach leaves just before serving.

3.Mix together steamed rice and combined oils. Serve fish curry spooned over the prepared rice.

TIP: Light coconut flavoured evaporated milk can be substituted for the coconut milk.

Ingredients

  • 1 tablespoon oil
  • 1 red onion, peeled and sliced
  • 1 small red capsicum, de-seeded and cut into thin wedges
  • 1 tablespoon red curry paste
  • 1 cup light coconut milk
  • 2 teaspoons fish sauce
  • ½ x 1kg packet frozen Birds Eye Baby Beans
  • 270g packet frozen Birds Eye Atlantic Salmon Skinless Fillets, cooked following packet directions for microwave
  • 1 cup baby spinach leaves
  • 2 cups cooked steamed long grain rice
  • 1 teaspoon sesame oil mixed with 1 teaspoon peanut oil
  • Lime wedges and fresh coriander leaves, for serving

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