SALMON RED THAI CURRY WITH VEGETABLES & RICE NOODLES

I LOVE a red thai curry and have made many variations, some more tasty than others, and this has to be a new favourite!!!

Rather than just relying on a red curry paste as main flavouring, in this recipe the shop bought paste is blended with fresh ginger, garlic, lemongrass and onion to create the most wonderfully fragrant mixture which is fried off in a pan to release all aromas before coconut milk, fish sauce and maple syrup are added for one of the best red thai curry sauces I have ever had, included takeaway versions!

Add to the sauce you fav veggies (I chose broccoli, mushrooms and butternut squash) and a lovely fillet of salmon, cooked in the sauce to your liking to add maximum flavour to the fish. and you get yourself a show stopper of a curry!

I like to serve mine with plenty of thai basil and coriander on top and on a bed of rice noodles - total good mood food that will brighten up even the longest, coldest day of late February!

A new favourite!

Serves 2

INGREDIENTS

• 2 fresh salmon fillets
• 4 cloves garlic, minced or grated
• 1 small yellow onion
• 1.5- 2 inch fresh ginger, grated
• 1 lemongrass stalk, finely chopped
• 2-3 tablespoons Thai red curry paste
• 2 cans light coconut milk or your preferred fattiness 
• 1 tablespoon fish sauce or soy sauce 
• ½ teaspoon maple syrup
• 200g butternut squash diced
• 200g broccoli
• 150g mushrooms, sliced
• 2 salad onion, sliced 
• juice from 1 lime
• 1/4 cup coriander + thai basil, roughly chopped
• rice noodles, for serving

METHOD

• Add the chopped onion, garlic, ginger, lemongrass, green onions and red curry paste along with ½ a can of coconut milk to a high speed blender. 
• Blend it to a smooth sauce. 
• Pour this into a sauce pan and bring it to a boil. 
• Simmer and cook gently for 5-6 minutes, until the curry is fragrant.
• In a separate frying pan dry fry the mushrooms with a little salt and continue to cook it it reduces its moisture. 
• Add diced butternut and broccoli to the curry and cook it almost tender, about 3 minutes. 
• Add the remaining the coconut milk, fish sauce, and maple syrup. 
• Stir to combine, bring the mixture to a boil, add the salmon slices. 
• Cover and cook 5-6 minutes or until the salmon is cooked to your desired doneness. 
• Remove from the heat and stir in the lime zest, lime juice, cilantro and/or basil. 
• To serve, divide the rice noodles between bowls and generously spoon the curry with salmon and vegetables over the rice. 
• Top with extra herbs and lime juice. 
• Enjoy