Thai style red curry with salmon and vegetables

Serves 4

It is great making your own curry paste as you control the heat. You can use your favorite vegetable for this. You can use beef, chicken prawns in place of the salmon.

Ingredients

Curry Paste

1 tbsp ginger, peeled

5 garlic cloves, peeled

¾ tbsp shrimp paste

5 coriander roots. When I buy a bunch of coriander I cut off the roots and leave about 4cm then keep them in the freezer for your curries

½ brown onion

½ red capsicum, you could use any color, if will just affect the color of your curry.

1 tbsp fish sauce

1tsp palm sugar

½-1 red chilli (optional)

1 tbsp coconut oil

Method for paste

Blend in food processor until very smooth. Add a little more oil if you need to.

Ingredients for curry

6-7 lime leaves or 1 tbsp lime juice

270ml can of ayam coconut milk

300 g salmon, take the skin off to make crispy salmon skin. 2 cm dice

2 carrots, peeled, sliced thinly

1 zucchini, sliced thinly

1 finger eggplant, sliced thinly

2 small heads of broccoli, separated into small florets

2 small bunches of bok choy, washed and end root sliced off

Method

In a wok heat 1 tbsp coconut oil and cook the paste on a medium heat for 1-2 minutes. Add the carrot and stir fry in the paste for 1 minute then add the zucchini, eggplant and broccoli.  Add the coconut milk and lime leave/lime juice and simmer the veg in the sauce for 5 minutes until the veg is cooked to your liking. Add some water if it is looking too thick. Then add you salmon and cook for 1 minute, then add you bok choy and cook another 1 minute. You don’t want the salmon cooked all the way through as it will finish cooking on your plate. If you want crispy salmon skin sprinkle some salt on the skin and cook in a pan in the little oil for 3-4 minutes. You can serve with rice, chilli, lime wedge and coriander.