Ingredients
2 tsp Thai red curry paste
1 400ml tin coconut milk
1 cup fish stock
(375ml)
3 lemon peel
4 125g fillets salmon
skinless fillets work best
1 tbsp lemon juice
1 tbsp brown sugar
1 tbsp fish sauce
¼ cup coriander
chopped, to serve
Equipment
- 1 medium non-stick saucepan
Instructions
- In a medium non-stick saucepan, cook curry paste for 1 minute over medium heat. Add coconut milk, stock and lemon peel. Combine well and simmer for 5 minutes.
- Add salmon fillets and simmer for another 5 minutes or until cooked, turning carefully halfway through. Remove salmon and set aside.
- Add lemon juice, sugar and fish sauce and simmer for a further 5 minutes or until sauce has reduced and thickened. Taste for seasoning and adjust as required.
- Serve salmon fillets with red curry sauce, steamed green vegetables, jasmine rice and fresh coriander.
Notes
Tip
Skinless salmon fillets work best in this recipe.
Variation
You could replace fish stock with vegetable or chicken stock if you prefer.
