Thai-style salmon curry

This warming one-pan dish is ready in half an hour, and it makes great use of our time-saving Cooks’ Ingredients herb portions.

Ingreadient

• 1 tbsp Essential Sunflower or Vegetable Oil
• 100g Cooks Ingredients Frozen Thai Green Herb Portions
• 400ml can Essential Reduced Fat Coconut Milk
• 1 tbsp fish sauce
• 1 tsp maple syrup (or caster sugar)
• 480g pack Waitrose 4 Scottish Salmon Fillets, skin removed
• 2 x 160g packs Waitrose Baby Sugar Snap Peas
• 1 lime, juice of ½, the rest in wedges
• Coriander leaves and steamed rice, to serve (optional)

Step by step

1. Heat the oil in a large sauté pan or shallow casserole dish over a medium-high heat. Add the Thai green herb portions and cook, stirring, for 3-4 minutes. Add the coconut milk, fish sauce and maple syrup (or sugar) and simmer for 5-6 minutes.
2. Turn the heat to medium-low. Add the salmon fillets to the pan, skinned-side up, cover with a lid and simmer gently for 8-10 minutes. Turn the fillets over, add the sugar snaps and cover again, then simmer for a final 4 minutes, until the salmon is fully cooked, opaque and flakes easily with a fork.
3. Allow to stand for 1 minute, then squeeze over the lime juice. Serve with lime wedges, coriander leaves and steamed rice, if liked.