Salmon red curry

  • Serves 4
  • 4 Salmon filets
  • 2 Tablespoons of groundnut oil
  • 1 Tablespoon thai red curry paste
  • 2 Kaffir leaves finely chopped
  • 1 Cup of tinned baby tomatoes
  • 1 Cup of coconut water
  • 2 Tablespoons fish sauce
  • 2 Tablespoons lime juice
  • 1 Tablespoon runs honey or palm sugar
  • Coriander leaves and lime to garnish
  • Heat one tablespoon of groundnut oil in a pan. Add the red curry sauce, cook for a couple of minutes add the kaffir leaves and tomatoes and cook for another 8 minutes gently, stirring occasionally.
  • Meanwhile put the other tablespoon of groundnut oil in a frying pan and fry the salmon on both sides, until cooked through.
  • Add the other ingredients to the red curry sauce and boil lightly for a couple of minutes. Break the salmon up and put it into the sauce.
  • Cook gently for a further five minutes and then serve with coriander leaves and lime segments.