Red Thai Salmon
Ingredients
1 lit Veg oil
1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion , sliced
250ml reduced-fat coconut milk
2 x G skinless salmon fillet , cut into chunks
G pack trimmed green beans
coriander or basil, to serve
Method
Heat to approx 300c 1 lit of veg oil in a sturdy pan One at temperature add the salmon chunks carefully, With a slotted spoon lift out the salmon chunks after about 30 sec to a minute and place on kitchen paper
Heat 1 tsp of oil in a large pan, then add the curry paste. Stir in the onion, then cook gently for about 5 Min's until softened. Pour in the coconut milk and bring to the boil. Reduce to a simmer, then add the salmon chunks and beans.
Leave to gently simmer for 5 Min's until the fish flakes easily and the beans are tender. Scatter with the coriander or basil, and serve with plain rice
Notes
Take extreme care when heating oil to such high temperature
Curry paste Thai curry paste can vary from fairly mild to very hot, depending on the brand. If you're using an authentic Thai brand, add 1 tsp first, then add more to taste.
Hope you enjoy cooking it Jonathan