06:02 17 March 2010
This home-made curry is a healthier, easier, and quicker alternative to ordering in a takeaway.
20 minutes to prepare and cook. Serves 4.
See “CAN-veniently Nutritious” for more recipes
|1 tbsp sunflower oil
2 onions sliced
2 tbsp red curry paste
200ml canned reduced fat coconut milk
400g can medium red salmon
200ml fish or vegetable stock
|Juice of 1 lime
200g can peas, drained
200g can green beans, drained
Handful coriander leaves
Noodles or rice to serve
1. Heat the oil in a large pan and cook the onion for 4-5 minutes until they start to brown. Add the curry paste and cook for a minute.
2. Stir in the coconut milk and bring to a gently simmer. Gradually add the stock, followed by the lime juice and the salmon. Cook gently for 4-5 minutes.
3. Add the peas, green beans and the coriander. Serve with noodles or rice.
You can find sustainable canned fish at the supermarket.
Fat: 15g (5g saturated fat)
This recipe and image is copyrighted to Canned Food UK.
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