Double Seared Salmon & Thai Red Curry Sauce
with Butter Rice & Radish-Tomato Salad
- Fish
- Soy
- Almond
- Soy
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
- May contain traces of allergens
Tonight, we’re elevating flaky, pan-seared salmon by drizzling it in a fragrant and creamy sauce made from mild Thai red curry paste, coconut milk and our zesty ginger and lemongrass paste. Fluffy butter rice is just the ticket for soaking up the sauce and for a refreshing side, a crisp tomato and radish salad rounds out the meal.
Ingredients
1
Tomato
560 g
Salmon
(Contains: Fish; )
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
1 packet
Coconut Milk
1 packet
Basmati Rice
1 packet
Mixed Salad Leaves
2
Garlic
2
Radish
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
Nutrition Values
Utensils
Cooking Steps
• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, return to saucepan with ½ the butter and stir to combine. Cover to keep warm and set aside.
• While rice is cooking, finely chop garlic. • Roughly chop tomato. Thinly slice radish.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Pat salmon dry with paper towel and season both sides. When oil is hot, add salmon skin side down, and cook until just cooked through, 2-4 minutes each side. Cook in batches if your pan is getting crowded. Transfer to a plate. • Return saucepan to a medium heat with remaining butter and a drizzle of olive oil. Cook ginger and lemongrass paste, garlic and yellow curry paste (see ingredients) until fragrant, 1 minute. • Add coconut milk, brown sugar and a splash of water. Cook until slightly thickened, 1-2 minutes. Spicy: You may find the curry paste hot! Add less if you're sensitive to heat TIP: Patting skin dry helps it crisp up in the pan!
• In a medium bowl, combine mixed salad leaves, tomato, radish, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide rapid butter rice between bowls. Top with seared salmon and spoon over Thai yellow curry sauce. Serve with radish tomato salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the delicious Thai red curry sauce, praising its warming flavour without excessive heat.
- Ease of prep: Many found this dish easy to make, perfect for those new to cooking salmon.
- Suggestions: Consider adjusting the curry paste amount to suit your spice preference.
