It’s National Curry Week! Why not kick things off with this delicious warming, healthy salmon curry that’s bursting with omega 3 goodness.
1 tbsp vegetable oil
6 shallots, sliced
1 large garlic clove, thinly sliced
1 red pepper, deseeded and cut into chunks
400ml coconut milk
200ml vegetable stock
2 tbsp red Thai curry paste
1 stalk lemongrass, bashed with a rolling pin
1 red chilli, deseeded and thinly sliced (optional)
100g sugar snap peas, halved
4 x 125g fillets wild Alaska salmon
Freshly ground black pepper
Fresh coriander, to garnish
Heat the vegetable oil in a wok or large frying pan and stir-fry the shallots, garlic and red pepper for 2-3 minutes. Add the curry paste and fry for a few seconds, then pour in the coconut milk and add the stock, lemongrass and chilli (if using). Simmer gently for 5 minutes.
Stir the sugar snaps into the broth, then sit the salmon fillets on top and spoon the liquid over them. Cover and simmer for 6-8 minutes, or until the salmon is cooked. To check, test with a fork – the fillets should be opaque and should flake easily.
Taste the broth and season. Serve in shallow bowls, topped with fresh coriander.
Cook’s tip: Add a little extra water to the broth if it reduces down too much. If you’re not keen on coriander, use basil or flat-leaf parsley instead.
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