Food & recipes

Thai Red Salmon Curry

It’s National Curry Week! Why not kick things off with this delicious warming, healthy salmon curry that’s bursting with omega 3 goodness.

Serves 4

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.