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    Spicy salmon & coconut curry

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    1 red chilli, halved
    1 stick lemongrass, cut into 6
    6cm piece fresh ginger, roughly chopped
    2 cloves garlic
    1 bunch salad onions, cleaned and trimmed
    28g pack fresh coriander
    1 tbsp groundnut oil
    4 salmon fillets, skinned
    400g can chopped tomatoes
    200ml sachet Thai Taste Coconut Milk
    1 tbsp fish sauce
    Juice 1 lime
    150g green beans, halved

    To serve:
    300g jasmine rice
    Large bunch fresh coriander, roughly chopped


    1. Place the chilli, lemongrass, ginger, garlic, salad onions and coriander in a food processor and blitz, scraping down the sides of the bowl using a spatula in between each process until you have a coarse paste.

    2. Heat the groundnut oil in a non-stick frying pan and season the salmon with a little sea salt. Cook the salmon fillets for about 1-2 minutes each side over a high heat until cooked through and beginning to brown. Set aside.

    3. Add the chilli and coriander paste to the frying pan and cook for 2-3 minutes, then tip in the tomatoes, rinsing out the can with half a can of water and adding this to the sauce. Stir in the coconut milk, fish sauce, lime juice and green beans and cook for 7-8 minutes, stirring regularly until the sauce is reduced and thickened, and the beans are tender.

    4. Cut the fish into large pieces and return to the pan to cook for a further 1-2 minutes. Serve with jasmine rice and extra coriander on the side, to taste.

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