Red Curry Salmon Pasta
500g dried long pasta e.g. spaghetti or linguine
700g boneless salmon pieces
1 red capsicum, seeded, thinly sliced
2 zucchini, thinly sliced diagonally
1 red onion, finely chopped
¼ C (75g) red curry paste
2 C (500ml) fish or vegetable stock
2 C (500ml) coconut milk
Picked coriander leaves, to serve
- Combine all ingredients plus ½ cup (125ml) water in a large heavy-based saucepan.
- Place over medium heat and bring to a simmer. Cook, stirring often, for 20 mins or until pasta is al dente. Check seasoning, sprinkle with coriander and serve - that’s it!
Recipe adapted from taste.com.au
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