Salmon & Coconut Curry
An easy curry that can be made in about 25 minutes. Salmon and coconut work really well together but you could replace the salmon with chicken or prawns. I’ve used chillies and spicy green Thai paste but it would be milder with red Thai paste. Enjoy!
Ingredients
- 1 tbsp vegetable oil
- 8 shallots peeled and halved through the root
- 1-2 red chillies chopped
- 2 tbsp green Thai curry paste
- 1 x 400ml coconut milk
- 150 g extra fine green beans
- 175 g baby corn halved lengthways
- 4 tbsp chopped coriander
- 4 skinless boneless salmon fillets cut into large chunks
- 1 tbsp lime juice
- ½ - 1 tsp sugar
- 1 lime cut into wedges to serve, optional
Instructions
- Heat the oil in a large deep saute pan over a medium heat. Add the shallots and fry for 7-8 mins until golden. Add the chilli for a further minute and then add the curry paste. Cook this for about 1 minute to release its flavour then pour in the coconut milk and bring to the boil.
- Reduce the heat and add the beans and baby corn and simmer for 10 minutes. Add 3 tbsp of coriander and gently lay the salmon chunks on top. Cover and simmer gently for 4-5 minutes until the salmon is just opaque.
- Stir in the lime juice and sugar and then the seasoning adding salt and freshly ground black pepper. Taste again and adjust seasoning accordingly.
- Serve with jasmine rice (you can make your own or buy 2 x250g packs for the microwave)
- Add a wedge of lime to each dish but this is optional.