- October 2010
- Serves 4
- Takes 15-20 minutes to make, 15-20 minutes to cook
We love the flavours used in this Thai curry recipe; it’s packed with vegetables and you can make it from start to finish in about 30 minutes.
- Dairy-free recipes
- 29g (16.7g saturated)
- 10.3g (4.6g sugar)
Next time around make the curry with salmon: cook the ginger and curry paste, then add the coconut milk and water. Bring to a simmer and add 4 skinless salmon steaks, cut into chunks. Cook for
3-4 minutes until the salmon is cooked. Complete recipe as above.
OR Use shredded leftover roast chicken instead of chicken thighs
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