Easy Peasy Red Thai Salmon Curry |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Knocked this up for a dinner party last night, as a mild dish. Tasty and quick! This will vary tremendously depending on the curry paste you are using. Taste it first. If it's super-hot, you'll need to reduce the amount unless you want a hot curry. If this is the case, you may need to add in come more flavouring. I've tried successfully with a tin of red thai curry soup if you're going for the easy approach, otherwise add grated ginger, cumin, coriander and a splash of fish sauce and rice wine vinegar. Of course, there's plenty of more complicated recipes out there, and this one's supposed to be easy, so try to go for a curry paste that's tasty but mild. You can always add more chilies to boost the heat! Ingredients:
1 tablespoon vegetable oil |
1 tablespoon thai red curry paste |
1 large onion, diced |
1 (200 ml) can coconut milk |
4 skinless salmon fillets, cubed |
200 g green beans, topped and tailed |
1/2 a lime, juice of |
1 teaspoon salt |
1 large handful coriander, roughly chopped |
Directions:
1. Put the oil and Thai curry paste in a large pan and heat through. Add the onion and cook until softened.
2. Pour in the coconut milk and bring to the boil. Add the salt and lime juice. Taste - this is where you'll need to use your imagination if the curry paste wasn't as tasty as you'd hoped! If necessary, add more ginger, spices etc as mentioned in the description above, or a can of Thai red curry soup.
3. Reduce to a simmer and add the beans and salmon. Simmer very gently for five minutes until the salmon is just cooked.
4. Mix in the coriander just before serving.
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