Thai-style salmon, sweet potato & baby corn curry
A Thai curry makes the perfect midweek meal but the prospect of making a curry paste from scratch tends to trigger a call to the local takeaway. However, in this nod to the classic green curry, you’ll make a super-speedy, fuss-free curry paste to flavour rich coconut milk infused with lemongrass and lime leaves – and there’s no need for a mortar and pestle or food processor to boot.
SERVES 4 PREP 15 mins COOK 40 mins EASY
1 onion, peeled and grated
4 garlic cloves, inely grated tbsp inely grated ginger
1 2 green inger or bird’s eye chillies, depending on how much heat you want, inely chopped tsp ground turmeric tsp ground cumin tsp ground coriander
2 tbsp sun lower oil
400ml can coconut milk 400ml vegetable stock
3 tbsp ish sauce
6 lime leaves
2 lemongrass stalks, bruised 275g sweet potato, peeled and cut
into 1.5cm pieces
4 x 125g skinless salmon illets, cut
into 3cm pieces
8 baby corn, halved lengthways handful of chopped coriander or
Thai basil leaves (or both) cooked rice noodles, to serve
(optional)
1 Mix the onion with the garlic, ginger, chillies and ground spices. Heat the oil in a saucepan over a medium heat, then add the onion and spice mixture, and cook for 3 mins, or until the mixture is noticeably drier but not browning. Give it a regular stir to prevent anything from sticking. 2 Pour in the coconut milk, stock and fish sauce, then add the lime leaves and lemongrass stalks. Bring to a gentle simmer and cook for 20 mins, uncovered, until the mixture is slightly reduced.
3 Add the sweet potato, bring back to a simmer and cook for 6-7 mins, or until the potato is almost tender, then drop in the salmon pieces and baby corn, pushing everything below the surface as best you can. Bring back to a gentle simmer and cook for a further 5 mins until the fish is just cooked. Scatter over the herbs and serve straightaway with cooked rice noodles, if you like.
GOOD TO KNOW omega-3 • 1 of 5-a-day PER SERVING 614 kcals • fat 43g • saturates 19g • carbs 23g • sugars 9g • ibre 5g • protein 30g • salt 3.5g