Wild Alaska Salmon Thai Red Curry
Salmon makes a great meat alternative in this classic curry.
- 1 tbsp vegetable oil
- 1 ½ tbsp Thai red curry paste
- 1 onion, finely sliced
- 2 cloves of garlic, crushed
- ½ tbsp grated root ginger
- 400ml coconut milk
- 1 tsp Thai fish sauce
- ½ tsp palm sugar
- 500g Alaska salmon, skinned and chunked
- 1 pak choi, quartered
- 60g okra, halved
- 60g mangetout
- 30g beansprouts
- 2 lime segments
- 1 handful of coriander, chopped
- 20g unsalted peanuts, chopped
- Jasmine rice, to serve
1. Heat the oil in a large pan, stir in the curry paste and heat until the paste splits from the oil.
2. Stir in the onion, garlic and ginger and cook gently for about 3-5 minutes until softened.
3. Pour in the coconut milk, fish sauce and palm sugar and then bring to the boil. Reduce to a simmer, then add the salmon chunks.
4. Leave to simmer gently for 3 minutes and then add in the vegetables and lime.
5. Cook for a further 2 minutes until the salmon is cooked through and the vegetables are tender.
6. Scatter with the coriander and peanuts and serve with steamed jasmine rice.
Cook’s tip: If you like your food spicy, just add in a little (or a lot!) more curry paste. Use soft brown sugar if you can’t find palm sugar.