Waitrose and Partners
Red curry salmon noodles

Red curry salmon noodles

Oodles of noodles, oodles of flavour and oodles of omegas – this fragrant bowl of goodness is on the table in 30 minutes.

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HealthyHigh proteinSource of omega 32 of your 5 a day13 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Ingredients

  • 1 tbsp Vegetable oil
  • 2 x 300g packs Superbright Stir Fry
  • 190g Cooks' Ingredients Thai Red Curry Paste
  • 400ml reduced-fat coconut milk
  • 4 Cooks' Ingredients Makrut Lime Leaves
  • 1½ tbsp fish sauce
  • 4 salmon fillets, skinned, each cut into 4 cubes
  • 2 x 275g packs lentil protein noodles
  • 3 limes, juice of 2, 1 cut into wedges
  • ½ x 20g pack Thai basil, leaves picked

Method

  1. Heat the oil in a large, high-sided frying pan or lidded casserole dish over a medium heat. Add the vegetables and stir fry for 2-3 minutes until starting to soften. Stir through the Thai paste to coat everything well, then cook for a further minute.

  2. Add the coconut milk and lime leaves to the pan along with 650ml water and the fish sauce, then bring to the boil. Lower the heat, add the salmon and noodles, then cover with a lid; gently simmer for 5-6 minutes until the salmon is cooked through, opaque and flakes easily.

  3. Gently stir through the lime juice, taking care not to break up the salmon too much. Serve in bowls with the Thai basil scattered over the top and lime wedges for squeezing.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,768kJ/ 662kcals

Fat

33g

Saturated Fat

9g

Carbohydrates

47g

Sugars

10g

Fibre

9.3g

Protein

37g

Salt

2.9g

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