Roasted Red Thai Salmon Curry

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4 people
Meal course
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1/2 small
Squash - Peeled and cut into 1.5cm cubes
1 tbsp
Light soy sauce
1 tbsp
Olive oil
1 medium
Red onion - peeled and quartered
1 medium
Green pepper - deseeded and cut into chunks
1 handful
Cherry tomatoes - halved
1 Jar
Red Thai curry paste
4 medium
Salmon fillet
400 g tin
Coconut milk
1 handful
Fresh coriander - roughly chopped
1 large
Lime - quartered
4 handful
Rice - to serve
Roasted Red Thai Salmon Curry
  1. Pre-heat the oven to 180’C
  2. In a large oven dish, toss the butternut squash in the soy sauce and the oil and roast for 10 minutes. Stir in the onion and peppers and roast for half an hour – stirring half way through. Stir in the tomatoes and curry paste until everything is well coated and then place the salmon, skin-side-up, on top of the vegetables and return to the oven for 15 minutes (or 10 if you are just using small chunks of salmon).
  3. After this time, stir in the coconut milk and return for a final 7 minutes to heat through.
  4. Plate up with your rice and then top with the fresh coriander and a good squeeze of lime before devouring.

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