Eastern Thai Salmon Curry

A dish with quite a few ingredients but don't be put off, it's easy to make and really tasty!

This recipe makes a generous supper for two. If you prefer, add some extra vegetables and break the salmon into smaller chunks and it could even stretch to feed an extra guest!

Ingredients

2
BigFish Eastern Thai Salmon Fillets
1
can of coconut milk
1/2
a green pepper, chopped
1/2
a red pepper, chopped
1/2
a courgette, sliced
1/2
a red onion, diced
1/2 tbsp
olive or rapeseed oil
1-2 tbsp
Green curry paste - either buy ready-made or try our simple recipe to make your own
To serve
a small bunch of fresh coriander and wedges of lime
Pilau rice
boil your favourite dried rice or use a packet of microwaveable Pilau
For fresh green Thai Curry paste
4
green chillies, roughly chopped
2
shallots, roughly chopped
2 inch piece
fresh root ginger, peeled
3
cloves garlic
Small bunch
fresh coriander (rinsed, stalks still attached)
2 stalks
lemongrass, peeled
1 lime
juice and zest
8
Kaffir lime leaves
1 tbsp
coriander seeds, crushed
1/2 tsp
black pepper
1/2 tsp
salt
2 tsp
Thai fish or soy sauce
3 tbsp
olive or rapeseed oil

Method

1.
Warm the oil in a heavy based pan or wok and gently fry the courgette, peppers and onion on a medium heat until softened.
2.
Now add the coconut milk plus 1-2 tbsp green Thai curry paste (depending on how hot you like it). Bring to a medium heat and stir. Leave to simmer very gently while you cook the salmon.
3.
Unpack the Eastern Thai Salmon Fillets and cook according to pack instructions. Then pop the cooked fillets into the pan with the Thai coconut milk and vegetables, stirring gently to combine.
4.
Cook the rice as per instructions. Serve with a squeeze of fresh lime over the salmon fillets plus a sprinkling of chopped fresh coriander.
5.
To make home-made Thai curry paste

Simply put all the ingredients in a blender and blitz to a paste.