RED THAI SALMON CURRY
Ingredients
200g salmon fillet
1 chopped red onion
400g coconut milk or cream
200g sugar snaps
3 cloves of crashed garlic
1 tbsp fish sauce
5 chopped lime leaves
1 tsp coconut oil
30g Thai red curry paste
1 hand full of fresh chopped coriander
HOW TO MAKE IT
STEP 1
Heat the oil in a large pan, then add the onion and garlic then cook gently for about 5 mins until softened. Pour in the coconut milk and bring to the boil and the curry paste and fish sauce. Reduce to a simmer, and add lime leaves, then add the salmon chunks for 3 minutes. then add the sugar snaps.
STEP 2
Leave to gently simmer for 3 mins until the fish flakes easily and the beans are tender. Scatter with the coriander, and serve with brown plain rice.
SIDE
BROWN RICE
150g brown rice
300ml of water
Boil for approximately 25 minutes or until is cooked through.
BIA'S TIP - After the rice is cooked you can add 2tbsp pf olive oil and 1 clove of crouched garlic to add more flavour.
HOME MADE THAI RED CURRY PASTE - OPTIONAL
1 shallot, chopped, or 1/4 cup purple onion
1 stalk fresh lemongrass, minced, or 3 tablespoons prepared lemongrass paste
1 to 2 red chilies, or 1/2 to 1 teaspoon cayenne pepper, or 2 to 3 teaspoons Thai chili sauce
4 cloves garlic
1 thumb-size piece galangal, or ginger, peeled and sliced
2 tablespoons tomato ketchup
2 tablespoons fish sauce, or 2 tablespoons soy sauce plus salt to taste
2 tablespoons freshly squeezed lime juice
1 1/2 to 2 tablespoons Latin chili powder, or 1 to 2 teaspoons Asian chili powder
1 to 3 tablespoons coconut milk, for desired consistency
1 teaspoon shrimp paste, or 1 tablespoon Thai golden mountain sauce
1 teaspoon sugar
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground white pepper
1/4 teaspoon ground cinnamon, or 1 cinnamon stick, optional
METHOD
Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. If too thick, add a little more coconut milk to help blend ingredients. Note that it will taste very strong at this point but will mellow when you add your curry ingredients plus the remaining coconut milk. It will also turn a stronger red colour once it is cooked. Use immediately or store in an airtight container in the refrigerator for up to one week. The paste can also be frozen for up to six months.
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