Lisa Faulkner's One Pot Red Curry Salmon
One Pot Red Curry Salmon
400ml coconut milk (plus a can of water)6 spring onions halved and then halved lengthways1 stick of lemongrass, bashed1 thumb size piece of ginger, peeled and finely gratedA handful baby new potatoes, sliced quite thinly1 large sweet potato, peeled and diced into approx. 3cm cube4 dried lime leaves2 heaped tbsp red curry paste or an individual paste pot1 desserts spoon of brown sugar1 Pak choi, quartered, stems shredded and leaves roughly chopped2 handfuls sugar snap peas1 small tin pineapple chunks4 salmon fillets, skinned and diced into approx. 3cm cubesA small bunch of fresh coriander, leaves and stalks separated and chopped1 lime, zest and juice2 packs ready cooked vac packed udon noodles (pre-heated in microwave)
1. Place the tin of coconut milk in the fridge for a good hour before you start to make this and don’t shake the tin!
2. Place the spring onions into a large sauté pan, along with the fat of the coconut cream (it will have separated), then add the coriander stalks, lemongrass and grated ginger.
3. Add the sliced new potato and sweet potato chunks to the pan and crumble in the lime leaves. Add the red curry paste, sugar and cook for a few minutes. Pour in the coconut milk from the can and add a tin of cold water. Bring to the boil, then reduce the heat and allow to simmer away for a good 15-20 minutes.
4. Add the pak choi – stems and leaves to the pan, along with the sugar snap peas. Stir in the pineapple chunks then add the salmon chunks.
5. Poach the salmon gently in the hot liquid, for around 3-4 minutes or until cooked through. Stir through the chopped coriander leaves, lime zest and juice and check seasoning.
6. Lastly add the cooked noodles to the pan and warm through. Serve.