Thai red salmon curry with roasted squash
I don't like Indian fish curry but my wife is pescatarian, and we like curry! Luckily it seems I dig Thai fish curry, enjoy.
Thai red salmon curry with roasted squash
I don't like Indian fish curry but my wife is pescatarian, and we like curry! Luckily it seems I dig Thai fish curry, enjoy.
Open in Cookpad AppSteps
- 1
Peel and cut the squash into bite sized chunks. Wash and chop the fine beans in half. Chop the Thai basil. Slice the chilli.
- 2
Cover the squash in 1 tbsp curry paste, and 1/2 tbsp cooking oil. Cook in an air fryer for 10 mins on 200C (or 15 mins in the oven).
- 3
Lightly fry the garlic and ginger in 1 tbsp oil for a minute, add 3 tbsp curry paste and fry for a couple of minutes.
- 4
Add the coconut milk, sugar, lime leaves and squash. Simmer for 5 minutes.
- 5
Add the salmon, chilli & beans, bring to a simmer & simmer for 6/7 more minutes to poach the salmon & cook the beans.
- 6
Stir through the basil and fish sauce, serve with rice.
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