Skip to content
Main course · Thai

Thai Yellow Curry with Salmon and Sweet Potato

40 min Serves 4 ~916 kcal/serving ~£11.00 (£2.75/serving) Gluten-freeDairy-freePescatarian
Plan the week’s meals How meal planning works

Ingredients

  • 600 g salmon fillets, skinless, cut into chunks
  • 3 tbsp gluten-free Thai yellow curry paste
  • 400 ml coconut milk
  • 400 g sweet potato, peeled and cubed
  • 2 tbsp gluten-free fish sauce
  • 1 lime
  • 20 g fresh coriander
  • 1 tbsp coconut oil
  • 300 g jasmine rice

Nutrition (per serving)

Calories
916 kcal
Protein
40.4 g
Carbohydrate
81.1 g
of which sugars
9.1 g
Fat
44.8 g
of which saturates
25.2 g
Fibre
5.9 g
Salt
2.92 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the jasmine rice according to packet instructions and keep warm.

  2. 2

    Heat the coconut oil in a saucepan over a medium heat, add the yellow curry paste and fry for 2 minutes.

  3. 3

    Add the sweet potato and stir to coat, then pour in the coconut milk and 100ml water. Simmer for 15 minutes until the sweet potato is nearly tender.

  4. 4

    Gently add the salmon chunks and fish sauce, and simmer for 6–8 minutes until the salmon is just cooked.

  5. 5

    Squeeze over the lime juice and scatter with fresh coriander.

  6. 6

    Serve with jasmine rice.

Equal House

Plan the week's meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.