Red Jungle Curry

Red Jungle Curry

By Joan Findlay Published: February 21, 2013

• Makes: 4 Servings
• Prep: 10 mins
• Cook: 15 mins
• Ready In: 25 mins

A Thai curry without the coconut milk with the added bonus it's a weightwatchers recipe.

Ingredients

• 600 ml Fish Stock
• 2 tbsp Red Thai Curry Paste
• 1 tbsp Thai Fish Sauce
• 1 Lime juice and finely grated zest
• 2 stalks Lemongrass sliced thinly
• 100 g Fine Green Beans halved
• 350 g Salmon skinned and cubed
• 225 g Cherry Tomatoes halved
• 3 tbsp Fresh Coriander chopped

Instructions

1. Pour the fish stock into a large saucepan, stir in the curry paste, fish sauce, lime zest and juice and lemongrass. Bring to the boil and allow to bubble for 5 minutes.
   
2. Add the green beans and cook for 5 minutes. Stir in the salmon and tomatoes and cook for a further 5 minutes, or until the salmon is cooked and flakes easily.
   
3. Scatter the coriander over the top and serve in bowls, delicious with boiled Jasmine rice.
   

• Cuisine: Thai
• Course: Less Than 600 Cal Meals
• Skill Level: Easy