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Red curry salmon parcels


Serves: 2
timePrep time: 15 mins
timeTotal time:
Red curry salmon parcels
Recipe photograph by Gareth Morgans

Red curry salmon parcels

These speedy red curry salmon parcels are served with coconut basmati rice

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
597Kcal
Fat
29gr
Saturates
12gr
Carbs
47gr
Sugars
4gr
Fibre
4gr
Protein
35gr
Salt
1.93gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 100g basmati rice
  • 125ml full-fat coconut milk, stirred
  • 2 tbsp Thai redcurry paste
  • 1 lime
  • 100g babycorn, halved lengthways
  • 100g Tenderstem broccoli, thick stems halved lengthways
  • 2 Taste the Difference skinless salmon fillets
  • 2 spring onions, finely sliced
  • small handful coriander leaves

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Place the rice, 50ml of the coconut milk, 175ml water and a pinch of salt in a saucepan. Bring to the boil, stir, then reduce to a very low heat, cover and leave to cook undisturbed for 10 minutes. Remove from the heat and leave to stand (still covered) for 10-15 minutes or until the salmon is ready.
  2. Meanwhile, stir the remaining 75ml coconut milk, curry paste and the zest of the lime together in a small bowl. Cut 2 large pieces of foil (about 30cm x 38cm) then cut 2 squares of baking paper of the same size and place on top. Place half the babycorn and Tenderstem in the centre of one square, top with a salmon fillet and season. Bring the sides up, pour over half the curry paste mixture then fold and crimp the edges to seal. Repeat to make a second parcel and place them on a baking tray.
  3. Bake the parcels for 20 minutes or until the salmon and veg are cooked through. Cut the zested lime in half for serving and fluff up the rice witha fork. Open each parcel carefully; scatter over the spring onions and coriander. Serve with the coconut rice and lime halves to squeeze over.

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