Thai Red Salmon Curry Recipe

Ingredients

2 shallots
1 red pepper
100g French beans
2 salmon fillets, approximately 260g
1 tbsp Thai red curry paste
400ml coconut milk
1 tsp Demerara sugar
2 tsp Worcester sauce
1 lime
A handful of coriander
Steamed rice, to serve

Prep: 10 mins | Cook: 20 mins

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Method

1. Trim, peel and finely slice the shallots. Halve the red pepper, then scoop out the seeds and white pith and roughly chop it. Trim the woody ends from the French beans, then roughly chop them.

2. Pat the salmon fillets dry with kitchen paper and use a small, sharp knife to scrape off the scales. Warm a deep frying pan over a medium-high heat. When it's hot, add a thin layer of rapeseed oil and the salmon fillets, skin side down. Fry for 3-4 mins till the salmon fillets are crisp underneath. Flip them over and fry for a further 3-4 mins till they're seared all over. Lift them out of the pan and set aside.

3. Turn the heat under the pan down to medium and add the Thai red curry paste. Fry, stirring, for 30 secs till the pan is fragrant. Then add the shallots, red pepper and green beans. Season with a small pinch of salt and fry, stirring, for 3-4 mins till the veg are starting to soften.

4. Pour in the coconut milk. Add the Demerara sugar and Worcester sauce. Stir to mix and bring to a gentle simmer. Turn the heat down and gently simmer for 2-3 mins.

5. Return the salmon to the pan, skin side down, and gently warm through for 2-3 mins till cooked through and flaky. Taste the sauce and add a pinch more salt or sugar, if you think it needs it.

6. Serve the salmon with lime wedges on the side for squeezing, garnished with coriander leaves. Serve with steamed rice on the side.