- A head of broccoli
- 1 red pepper
- 1 red chilli
- 2 salmon fillets
- A bag of white basmati rice
- A sachet of Thai red curry paste
- A sachet of lime leaves
- A tin of coconut milk
- 250ml hot water
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Small pan with a lid
- Measuring jug
- Deep frying pan or wok with a lid
Rinse, trim and chop the broccoli into bite-sized florets. Rinse the pepper and halve it. Scoop out the seeds and white bits. Roughly chop it. Rinse the chilli and halve it. Flick out the seeds and white bits for a milder flavour. Finely chop it.
Slice the skin from the salmon using a sharp knife (you don't have to do this if you don't want to). Chop the salmon into bite-sized chunks. Pop on a plate to one side. Fill the kettle and boil it.
Tip the rice into a small pan. Pour in 250ml hot water from the kettle. Cover and bring to the boil. Turn the heat down. Simmer for 6 mins till all the water is absorbed. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked.
Heat 1 tbsp oil in a deep frying pan or wok. Add the curry paste. Stir and fry for 30 secs. Add in the broccoli, pepper, chilli and lime leaves. Stir to coat in the paste for 1 min.
Gradually stir in the coconut milk. Simmer for 4-5 mins over a medium heat.
Add the salmon chunks. Cover. Simmer for about 5 mins till the salmon is pale pink and cooked through. Stir gently halfway through. Taste and adjust the seasoning if you think it needs it. Fish out the lime leaves.
Fluff the rice up with a fork and spoon onto warmed dishes. Top with the salmon curry to serve.
We've included a chilli but there is also chilli in the Thai red curry paste, so if you like a milder curry then just leave the chill out.