Red Thai salmon curry

Method 1

Ingredients

1 tsp vegetable or sunflower oil

1 tbsp Thai red curry paste

1 onion

sliced

250ml reduced-fat coconut milk

500g skinless salmon fillet

cut into chunks

200g pack trimmed green bean

coriander

or basil, to serve

step 1

Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.

step 2

Leave to gently simmer for 5 mins until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice.

RECIPE TIPS

CURRY PASTE

Thai curry paste can vary

from fairly mild to very hot,

depending on the brand. If you’re

using an authentic Thai brand, add

1 tsp first, then add more to taste.

Method 2

ingredients:

- 1 lb salmon fillet, cut into chunks

- 1 can (14 oz) coconut milk

- 2-3 tbsp red curry paste

- 1 red bell pepper, sliced

- 1 onion, sliced

- 1 tbsp fish sauce

- 1 tbsp brown sugar

- 1 tbsp vegetable oil

- 1/2 cup chicken or vegetable broth

- Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the curry paste and stir for 1-2 minutes until fragrant.

2. Add the sliced onion and bell pepper, cook for 3-4 minutes until softened.

3. Pour in the coconut milk and broth, bring to a simmer.

4. Add the salmon chunks, fish sauce, and brown sugar. Simmer for 5-7 minutes until the salmon is cooked through.

5. Taste and adjust seasoning as needed.

6. Serve over rice, garnished with fresh cilantro.

Comments

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