Salmon & Roasted Red Pepper Thai Curry

This Thai-inspired salmon curry is a real crowd pleaser and family favourite which packs a punch, full of flavour with every mouthful. 

There are so many different textures, flavours and notes flowing through the dish which, when all combined together, create the perfect most beautiful harmony. Just one of the many benefits of this curry is that it remains super healthy and well-balanced whilst staying at a modest price.

The beauty of this bung-it-together meal is that, with so many cupboard ingredients, it is the perfect meal for when you need a bit of inspiration or if you have any left over salmon you need to use up. The lime and coconut really elevate the flavours with a wash of elegance and make the whole experience that little bit more refreshing.

To serve, just like any curry it goes perfectly alongside some lime-infused Jasmine rice.


Ingredients:

• Rapeseed oil, (2 tsp)
• Desiccated coconut, (30g)
• 1 Red onion, (sliced)
• Red Thai curry paste, (1 tbsp)
• Tomato puree, (1 tbsp)
• Coconut milk, (250ml)
• Fish sauce, (1 tbsp)
• Green beans, (180g trimmed + halved)
• Zest + juice of 1 lime
• 1 jar of roasted red peppers, (roughly chopped)
• Salmon, (500g)

Method:

1. Preheat the oven to 180°C and carefully remove the skin from the salmon, season the salmon well with sea salt and black pepper. Place in an ovenproof dish and cook in the oven for around 20 mins, or until just cooked through.
2. Meanwhile, place the coconut on a baking tray and roast for 5 mins until nice and golden then remove and set aside for later.
3. In a large pan, heat the oil and fry the sliced onions for 5 mins, until softened. Then add the tomato puree and curry paste, coat the onions and fry for a further 1 min.
4. Add the coconut milk, fish sauce, roasted peppers, beans and 150ml water. Bring to a boil, cover, then simmer away for 5 mins.
5. Once the salmon is cooked remove from the oven, break up into chunks and add to the pan to finish cooking for 2 mins until piping hot.
6. Finally, stir through the lime zest, juice and the coconut from earlier.