No matter how much I love cooking things from scratch I think it’s perfectly acceptable to take a few shortcuts now and then. This is especially true when I’m short on time or when I’m cooking something that requires slightly more “exotic” ingredients. Or both, in the case of this Quick Green Curry Salmon.
I enjoy making my own curry sauces from scratch but have to admit that, although they taste good, they sometimes feel like something is missing. Inevitably that’s because I couldn’t quite get all of the ingredients I needed. Or, that some of my spices have been sitting in the cupboard too long and lost their mojo. Always a risk when you don’t use them frequently enough.
It’s also true that in recent years there’s been a significant improvement in the quality of the ingredients you can get in UK supermarkets. The endless rows of Chicken Tonight and Homepride cooking sauces have been replaced by a huge choice of spice blends and pastes. I always like to keep a few of these in the cupboard for when impulse strikes. As a bonus, I think it saves on food waste as you don’t need a fridge full of ingredients to make a sauce for two people for one meal.
This Quick Green Curry Salmon uses a pre-made paste to flavour the rich, coconut milk broth in which the salmon is poached. This allows the sauce to take on the flavours of the fish and vice versa – even though the cooking time is quite short.
The end result is a wonderful, fresh-tasting meal – which is perfect as a mid-week dinner or a weekend lunch.
Quick Green Curry Salmon
- 1 Shallot peeled and sliced
- 1 tbsp Vegetable Oil
- 3 tbsp Thai Green Curry Paste adjust to taste
- 400 ml Light Coconut Milk
- 1 tsp Fish Sauce
- 2 Salmon Fillets 130-150g each
- 75 g Mange Tout trimmed
- 75 g Baby Sweetcorn halved
- 75 g Yellow Pepper cut into strips
- 2 Spring Onions thinly sliced
- 1 Lime juiced
- 150 g Jasmine Rice cooked per instructions
- Handful Fresh Coriander chopped
- Heat a large frying pan over a medium-high heat. Add oil and sliced shallot and fry for a few minutes until tender. Add the curry paste and fry for a further 2-3 minutes, before adding in the coconut milk and fish sauce. Bring to a simmer.
- Add the salmon to the pan, skin side down, so that it’s partially covered by the sauce. Cook for 4-5 minutes in the sauce, before turning over. At this point add the mange tout, baby corn and yellow pepper to the sauce and cook for a further 3-4 minutes until the fish is cooked through.
- Remove the salmon from the pan and transfer to the serving plates or bowls, on top of the warm, cooked rice.
- Add the lime juice to the sauce in the pan and stir through, before removing from the heat.
- Spoon the vegetables and sauce over the salmon, allowing some to pool in the bottom of the bowl or plate.
- Sprinkle with chopped coriander and serve.