Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
2 tbsp vegetable or canola oil
4 x 200g (about 7 oz) skinless salmon fillets
finely sliced spring onion (scallions) to serve
steamed rice to serve
Pineapple herb salad:
2-3 spring onions (scallions), finely sliced lengthways
200g (7 oz) fresh pineapple, cut into bite-sized chunks
1 Asian shallot, sliced
¼ cup Thai basil leaves
1 long red chilli, finely sliced
1 tsp fish sauce
1 tsp lime juice
Heat oil over medium heat in a deep pan large enough to hold the salmon fillets in one layer. Add my THAI RED CURRY PASTE and cook, stirring, for 1 minute or until fragrant. Add COCONUT MILK, DRIED THAI HERBS & CHILLI and 1 cup water. Drain and discard liquid from the BAMBOO SHOOTS and add shoots to the sauce. Bring curry sauce to a gentle simmer.
Reduce heat to low, add salmon fillets to curry sauce and cover with a lid. Gently simmer for 4 minutes or until salmon is just cooked through.
Meanwhile, for the pineapple herb salad, place spring onion in a bowl of water and refrigerate until the strips curl. Just before serving, remove from water and toss with remaining salad ingredients.
Divide salmon among serving plates and top with curry sauce and pineapple herb salad. Serve with steamed rice.