We use cookies to provide you with a better service. Carry on browsing if you're happy with this, or find out how to manage cookies.Close

To maintain your security you have have been logged out from Waitrose Kitchen due to no activity. Sign in againClose

Order by phone 0800 188881

Suggested site content and search history menu Search
Please enter 3
or more characters
Shopping Cart
Total:

FREE standard delivery on all orders over £30| FREE Click & Collect from your local store*

from Waitrose 18cm tri-ply lidded saucepan

This 18cm tri-ply pan is suitable for all hob types including induction and comes with a cast stainless steel and ergonomically designed riveted handle. Tri-ply pans include layers of stainless steel and the excellent heat conductor aluminium for imp

More >
Add to trolley
+ -

Delivery & returns

FREE delivery on orders over £30

FREE delivery over £30, FREE Click and Collect, simply spend minimum of £30. Returns are free.

At a glance

Brand from Waitrose
Material Stainless steel
Capacity 2.4 L
Depth 30 cm
Weight 1.3 kg
Diameter 18 cm
Height 9 cm
Width 18 cm

Spicy salmon & coconut curry

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Serves: 4

Method
1. Place the chilli, lemongrass, ginger, garlic, salad onions and coriander in a food processor and blitz, scraping down the sides of the bowl using a spatula in between each process until you have a coarse paste.
2. Heat the groundnut oil in a non-stick frying pan and season the salmon with a little sea salt. Cook the salmon fillets for about 1-2 minutes each side over a high heat until cooked through and beginning to brown. Set aside.
3. Add the chilli and coriander paste to the frying pan and cook for 2-3 minutes, then tip in the tomatoes, rinsing out the can with half a can of water and adding this to the sauce. Stir in the coconut milk, fish sauce, lime juice and green beans and cook for 7-8 minutes, stirring regularly until the sauce is reduced and thickened, and the beans are tender.
4. Cut the fish into large pieces and return to the pan to cook for a further 1-2 minutes. Serve with jasmine rice and extra coriander on the side, to taste.

For further information visit our mid-week meal recipes

Visit our recipes page

Opens in a new window

You may also like...