ONE-PAN THAI GREEN SALMON RECIPE - BBC GOOD FOOD
Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes
Provided by Anna Glover
Categories Dinner, Main course, Supper
Total Time 1 hours
Prep Time 10 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don’t burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
- Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
- Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.
Nutrition Facts : Calories 667 calories, FatContent 46 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 41 grams protein, SodiumContent 1.2 milligram of sodium
THAI GREEN PRAWN CURRY RECIPE - BBC GOOD FOOD
Whip up this Thai-style prawn dish in just 15 minutes with coconut milk and sugar snap peas – serve over noodles or jasmine rice
Provided by Good Food team
Categories Dinner, Main course
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 1
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
Nutrition Facts : Calories 580 calories, FatContent 49 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 21 grams protein, SodiumContent 2 milligram of sodium
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THAI NOODLES WITH SPICY PEANUT SAUCE RECIPE - FOOD.COM
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Reviews 5.0
Total Time 20 minutes
Calories 318.4 per serving
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THAI GREEN PRAWN CURRY RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 15 minutes
Category Dinner, Main course
Cuisine Thai
Calories 580 calories per serving
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
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Reviews 5.0
Total Time 20 minutes
Calories 318.4 per serving
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