This is a great dish if you are in a hurry, or if you just do not feel like slaving away over a hot stove after a long day. It can be considered a quick and healthy meal if you choose to use half-fat coconut milk. This dish takes little over ten minutes to make, so don’t even consider picking up the phone and dialling a takeaway! If it is not homemade, it is not food for the soul. And if it is not food for the soul, then it isn’t worth it. Enough said. Get cooking! It will be over before you know it.
2 tbsp Thai red curry paste
400ml coconut milk
2 skinless salmon fillets
Green beans for 2, blanched
A splash of fish sauce
1 lime, juiced
½ bunch fresh coriander, chopped
cooked rice, to serve
Heat the curry paste with a dash of coconut milk in a wok. Fry the paste for approximately one minute, proceeding to add the rest of the coconut milk and leaving to simmer for another minute.
Add the salmon fillets and cook for 7-10 minutes, depending on the thickness of the fillets. Add the green beans for the last minute or two. Stir in the fish sauce, lime juice and coriander. Serve with rice (shake in some turmeric when the rice is cooking to obtain a bright and vibrant hue) and extra lime wedges.