Salmon Thai Red Curry

A fragrant and creamy mid-week go to. Perfect with salmon or chicken! 

cooked salmon in curry, on rice and topped with coriander
Serves: 2-3 
Total time: <30 minutes 
Level: Easy
Ingredients
3-4 salmon fillets, skin on or off (I prefer skin on as it holds together better)
1 medium shallot, finely diced
4 garlic cloves, finely diced
2 tsp ginger, minced
2cm lemongrass stalk, minced
2 tbsp Thai red curry paste (I used Ayam brand available at you local supermarket
1 ½ 400ml can coconut milk
3 kaffir lime leaves, bruised
Handful of green beans, ends trimmed
1 red onion, sliced
1 red capsicum, sliced
Handful fresh coriander, chopped
To serve / garnish
Roasted cashew nuts
Fresh coriander
 
Method
1. Pat salmon dry and season with oil, salt and pepper. Heat a non-stick pan over a medium-high heat. Once hot, add salmon, face-down and cook for 5-6 minutes, turning halfway through until golden on the outside but not fully cooked on the inside. Remove from pan and set aside until step 3.
2. In the same pan, add garlic, shallots, ginger and lemongrass and stir for a minute or so until fragrant. Reduce heat, add curry paste and stir for a further minute. Stir in coconut milk and add kaffir lime leaves.
3. Add vegetables and bring to a simmer. Cover, reduce heat and cook for 15 minutes on a light simmer until salmon is cooked through and veggies are tender.
4. Serve with jasmine rice or quinoa, garnish coriander and cashew nuts.

 

 

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