Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
35
High
Nutrition per serving
Calories646.3 kcal (32%)
Total Fat27.3 g (39%)
Carbs63.4 g (24%)
Sugars6.3 g (7%)
Protein33.1 g (66%)
Sodium451.3 mg (23%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
If cooking rice from scratch, prepare according to pack instructions. If microwaving a rice pack, you can leave this until just before plating up.
Step 2
Heat the oil in a large pan with a lid over a medium-high heat. Add the frozen herb portions and cook, stirring, for 3-4 minutes.
Step 3
Add the coconut milk, fish sauce and maple syrup and simmer for 5-6 minutes.
Step 4
Turn the heat to medium-low. Add the salmon fillets to the pan, skinned-side up, cover with the lid and simmer gently for 8-10 minutes.
Step 5
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.
Step 6
Slice your lime in half. Allow the curry to stand for 1 minute and then squeeze over the juice of half the lime.
Step 7
Cut the rest of the lime into wedges to serve alongside the curry and rice. Top with coriander leaves.
Notes
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0 disliked
Delicious
Easy
Go-to
One-dish
Under 30 minutes
