- 2 tbsp vegetable oil
- 2 shallots, thickly sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 green chilli, deseeded if you like, and sliced, plus extra to serve
- 300g baby new potatoes, quartered
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 lemongrass stalk, bashed
- 4 tbsp Thai green curry paste
- 400g can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 200-300ml vegetable stock
- 1-2 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- ½ -1 tbsp brown or palm sugar
- 1 courgette, trimmed and peeled into ribbons
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 100g baby spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 4 skinless salmon fillets
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 3 limes, 2 juiced plus 1 cut into wedges to serve
The same shape, but smaller than…
- 3 spring onions, finely sliced (optional)
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- handful of coriander or Thai basil, roughly chopped, to serve
- cooked jasmine rice or rice noodles, to serve (optional)
Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don’t burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.
Try red Thai currySwap green for red Thai curry paste if you prefer more of a chilli kick, or make your own Thai paste using our Thai green curry paste recipe.
Try other fish or vegSwap salmon for firm white sustainable fish fillets, king prawns, or chunks of aubergine and tofu.