Amazing Salmon and Prawn Thai curry

By Julie Ann

Serves 1

1 tspĀ  oil
80g aubergine cut into chunks
3 spring onions, trimmed and finely sliced
5 baby sweetcorn
1 tbsp Thai curry paste
200ml coconut milk
5 king prawns
200g salmon fillet, cut into 3cm chunks (or any white fish works well)
small handful of coriander leavesĀ  chopped
juice of 1 lemon or llime


Heat the oil in a large pan. Add the chopped aubergine and fry for about 2 minutes, then add the baby sweetcorn and spring onion and fry for another 2 minutes.

Add the curry paste and fry for another 1 minute before adding the coconut milk, and then bringing to a gentle simmer for about 4 minutes.

Next add the salmon and prawns and squeeze in the lemon or lime. Continue to fry 5 for minutes or until the fish is cooked and flaking. Finally, scatter on the chopped coriander just before serving.

Serve with two portions of cooked rice or flat bread.

Portions to record in your food diary (with bread or rice)
  • Carbs: 2 portions
  • Fruit and veg: 2 portions
  • Protein: 1 portion
  • Milk/dairy/alternatives: 1
  • Sugary foods: 1

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