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 Brand Eastern Thai flavour 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 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. Pierce the inner bags and place on a plate, cook for 3½ - 4 minutes in the microwave (check pack instructions and adjust to suit your own microwave).

    When cooked, open the fillets and pop into the pan with the Thai coconut milk and vegetables.

  • 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.

  • “I love this recipe, it's so straightforward and yet so full of flavour. Perfect for a cool autumn evening.”

    Louise Coulbeck, Director

Preparation Time

15 minutes

Cooking Time

10 minutes

Serves

2

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