Salmon Red Thai Curry
Member recipe by natasha_242
- 2-4 Tablespoons of Red Thai Curry paste, I find 'Authentically Thai' to be a good brand, but anyone will do.
- 3-4 tins of coconut milk (3x 400ml)
- 2-3 Tablespoons of good salt
- 1-2 Tablespoons of ground black pepper
- Broccoli cut into separate stems (approx 335g)
- 1 Pack of fine green beans (200g approx)
- 1 pack of Mangetout (200g approx)
- 1 pack of sugar snap peas (200g approx)
- 1 bag of fresh baby spinach (300g approx)
- 2 tablespoons of vegetable oil for cooking
- Handful of fresh or frozen coriander
- 6-8 good size fillets of salmon
- Take a large wok or a deep pan with high sides. place on a medium heat and add the oil. Wait until the oil is hot and slightly smoking then add 2 large heaped tablespoons of the thai curry paste, and slightly fry in the oil for 30 seconds then add two of the three tins of coconut milk to the curry paste and stir well. Turn the heat down to a low simmer.
- Continue stirring then add half of the salt and pepper. Then taste the soup mixture and add more according to personal preference. Also at this point depending on how hot you like the curry you can add more red thai curry paste.
- Once the mixture is to your own liking add the salmon fillets, and baste in the soup mixture and bring to the boil. Once the mixture has come to the boil turn the gas down and leave to simmer for 7-10 minutes.
- At this point add the broccoli, sugar snap peas and fine green beans and more coconut milk if desired for a more curry. Leave to cook for a further 7-10minutes, so that the salmon is cooked all the way through and the vegetables are al dente.
- Once cooked through, remove from the heat sprinkle with the coriander and add 3 good handfuls of fresh spinach, and let the steam wilt the spinach. Serve hot either on its own or with sticky rice.