Thursday, 3 June 2010

Thai Red Salmon Curry

Inspired by a trip down Leather Lane Market at lunchtime, I decided to try my hand again at Thai. Being slightly health-conscious, I used half fat coconut milk instead of its full-fat cousin, but there's no reason why you can't go the full-fat route. It's a lovely, fresh-tasting meal, and quite substantial too, hence why I suggest this serves 4-6 people. I would advise getting everything prepared in advance as it's really quick to make - it's a lot down to timing and you should be able to put it together in the time the rice takes to boil. For alternatives to salmon, try it with king prawns or deep-fried tofu for a vegetarian option.


Ingredients (serves 4-6):
400g tinned Puy lentils, drained
1tbsp olive oil
200g green beans, topped and tailed
1 red pepper, deseeded and sliced into 5mm slices
4 salmon fillets, skinned and sliced
200g Thai red curry paste
400ml reduced fat coconut milk
1 bunch spring onions, thinly sliced
20g coriander, chopped
200g Thai jasmine rice


Method:
First, put the rice on to boil. Heat a tablespoon of olive oil to a heavy-bottomed saucepan then add the peppers and green beans and fry for a couple of minutes. Add the salmon and half the coriander and spring onions, then fry for a minute before stirring in the red Thai sauce for a further minute.


Next, add the coconut milk and Puy lentils and simmer for a further 5 minutes, until the salmon is cooked. Drain and fluff the rice, then serve with the curry spooned over the rice and scatter the remaining spring onions and coriander on top.

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