Thai Red Curry with Salmon (with photos)

For our main meal today, my husband, Ken prepared this full flavored Thai dish from the BBC GoodFood website; this recipe was first published in Sept. 2007 in BBC GoodFood magazine. It’s easy to make and filled with satisfying taste, texture and aroma.

The original recipe calls for green beans, but we opted for asparagus since it looked very good at the grocery and the addition of red pepper likewise was due to good looking produce. This merely goes to show the versatility of red curry.

Thai Red Curry with Salmon

INGREDIENTS

• 1 tsp vegetable oil
• 1 tbsp Thai red curry paste
• 1 onion, sliced
• 250ml reduced-fat coconut milk
• 500g skinless salmon fillets, cut into chunks
• 200g pack trimmed asparagus
• 1 red pepper, trimmed and sliced
• coriander or basil, to serve

DIRECTIONS

Cut salmon into chunks, and prepare vegetables.

Heat the oil in a large pan, then add the curry paste.

Stir in the onion, then cook gently for about 5 mins until softened.

Pour in the coconut milk and bring to the boil.

Reduce to a simmer, then add the salmon chunks, asparagus and red pepper.

Leave to gently simmer for 5 mins until the fish flakes easily and the asparagus and red pepper are tender.

Scatter with the coriander or basil, and serve with long grained steamed rice or jasmine rice.

~Enjoy!