Red Thai salmon curry

Very easy fish curry with blend of hot, salty, sweet and sour flavors. Red curry paste is Thai and is traditionally made by hand with a mortar and pestle and includes a mix or red chilis, garlic and spices. I bought a little jar by Thai Kitchen to taste and like it.

Recipe adapted from BBC GoodFood site.

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1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion , sliced
1 cup reduced-fat coconut milk
About 1 lb skinless salmon fillets , cut into chunks
coriander or basil, to serve
2 boiled egg to serve for 4 (optional)

Heat the oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 minutes until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks.

Leave to gently simmer for 5 minutes until the fish flakes easily. Scatter with the coriander or basil, and serve with plain rice. Add boiled eggs (quartered) if you want.

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