This Red Thai salmon curry recipe works well as an easy prep meal.
Red curry paste
• 6 or 7 red chillies (remove seeds for less heat)
• 1 tbsp coriander seeds
• 1 tbsp black peppercorns
• 1 shallot
• 4 cloves garlic, roughly chopped
• 1 stalk fresh lemongrass, sliced
• 1 thumb-sized piece ginger, roughly chopped
• 1 lime, zest only
• Handful coriander stalks (save the leaves for the curry)
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 thumb-sized piece ginger, finely chopped
• 2 tbsp red Thai curry paste
• ½ sweet red pepper
• 1 tin coconut milk
• 1 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tsp sugar
• 2 plum tomatoes
• 200g mange tout
• 500g salmon fillets
• Handful basil and coriander, for garnish
• 1 spring onion, for garnish
• 1 red chilli, for garnish
• 1 lime, for garnish
1. Cut the chillis in half and remove the seeds if you want less heat.
2. Place the coriander seeds in a pan and dry fry until fragrant.
3. Place in a pestle and mortar with the peppercorns and grind to a powder.
4. Add to a food processor and add the shallot, garlic, lemongrass, ginger, lime zest and coriander stalks.
5. Blitz until smooth, adding a tablespoon of water at a time to achieve a paste-like consistency.
6. Place the paste into a sterilized jar. This will keep or a couple of weeks in the fridge or three months in the freezer.
7. To make the curry, finely chop the shallot, garlic and ginger and gently fry until soft, making sure not to brown.
8. Add the finely sliced pepper.
9. Add the curry paste and cook on medium-low heat for a few mins, until fragrant.
10. Add the chopped tomatoes and mange tout.
11. Add the coconut milk and the soy, fish sauce and sugar and allow to cook for a few more mins.
12. Add the whole fish fillets and poach in the curry sauce for 10 mins until the salmon is cooked through.
13. Place one fillet on each plate and serve with brown rice and more curry sauce poured over.
14. Garnish with fresh herbs, sliced spring onion, sliced chilli and a wedge of lime.