Today’s guest recipe for a quick and easy dinner comes from Mat Bennet from BritNet, based on Hayling Island, where I lived from birth until I was 21.
It might not be the most authentic Thai curry in the world, but this flavour packed meal can be ready in less than 20 minutes, making it a regular feature of our dinner table on nights when we both work late.
- 2 Pieces of Salmon – fillets / tranche / whatever – just enough salmon for 2 people
- 1 Jar Thai green curry paste
- 1 can of coconut milk
- Some veg. I used baby sweetcorn and sugarsnap peas, although green beans, mange tout, sprouting broccoli or even frozen peas work really well
- 1 Green Chilli – optional
- Basmati rice – about 60g per person
- • Put a large frying pan on a medium to high heat. Put a kettle of water on to boil
- • Put the basmati rice is a sieve and rinse under a cold tap to remove excess starch. If you have longer, then simply soaking the rice in cold water for 10 mins works even better.
- • Put an appropriate amount of curry paste in the frying pan. Read the jar to check how much to use as they do vary a lot. However most suggest around 3 tablespoons.I add an extra spoonful of the curry paste to the pan, as they always play safe ;)
- • Heat the curry paste on a medium heat, stirring occasionally until it starts to separate. This helps release the favours and fragrances. If you like more heat in your curry now is a good time to throw some chopped green chilli in.
- • Drain the rice then put in a pan with a good pinch of salt and boiling water to roughly double the height of the rice. Put this on a high heat.
- • Whilst the curry paste is heating remove any skin from the salmon and cut it in to thick chunks of around an inch square.
- • Once the rice is boiling remove it from the heat and put a lid on the pan
- • Add the coconut milk to the pan in one go. You might find that it has separated, forming a hard plug and watery fluid. Don’t worry if this is the case. Just keep stirring and it will all emulsify again.
- • Place the vegetables in a bowl with a small amount of water. Don’t cover them; just have a few tablespoons of water in the bowl. Cover with cling films and microwave for about 90 seconds.
- • Add the salmon pieces and drained vegetables to the curry mixture & turn the heat down so that it is bubbling gently
- • Stir the rice once (literally, 1 circle) then replace the lid.
- • Give it a few minutes until the salmon is cooked to your liking/
- • Serve it up, . If you like heat add some finely chopped green chilli for extra flavour & garnish
This is a really flexible meal. We frequently do variations with prawn or chicken (if you do chicken don’t bother microwaving the veg – just throw them in the pan. If you are on a health kick then it works perfectly well with low fat coconut milk, although the result is thinner. Whilst this recipe was just for two, its easily scaled up and down appropriately!
** Thanks a lot for this Mat, this sort of thing is right up my street – I can see myself having a go at making this! Knowing me, I’d add considerably more chilli though!