Thai salmon and bean curry

By Jo Scarratt-Jones From the book Eat Well For Less
Thai salmon and bean curry from Eat Well for Less

Thai curry sauces are very simple to make – make a batch then freeze to use when you don’t have much time to pull a meal together. Simply heat the sauce and add whatever you fancy – salmon, chicken, beef, tofu to name a few.

For how many? Serves 4, with enough sauce for 3 more meals

Ingredients

  • 1 small onion
  • 3 birds eye chillies, deseeded and roughly chopped
  • 3 garlic cloves
  • 5cm piece fresh root ginger, peeled and roughly chopped
  • 1 tbsp soy sauce
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp brown sugar
  • 2 limes, zest and juice
  • 1 tbsp vegetable oil
  • 400ml tin reduced-fat coconut milk
  • For the curry:
  • 500g salmon fillet, cut into small chunks
  • 200g green beans, each cut into 3 pieces
  • small handful of basil leaves, roughly torn
  • small handful of coriander leaves, roughly chopped

Instructions

1 Start by making the sauce. Place all the ingredients except the oil and the coconut milk into a food processor or blender and blitz to a fine purée. You don’t want any texture left at all.

2 Heat a wok until hot, then add the oil to the pan and when it’s shimmering, add the paste and cook for 1–2 minutes, stirring all the time. You want to cook the spices but you don’t want it to catch.

3 Add the coconut milk and bring to a simmer. Simmer for about 4–5 minutes until the sauce has started to thicken slightly, then taste. You can adjust the sauce at this stage – adding some more soy sauce or lime juice, depending how you like it.

4 If not using straightaway, tip into a large bowl and cool to room temperature before dividing into 4 portions and freezing. This can be kept in the freezer for 3 months. To defrost, leave the sauce in the fridge overnight or put in the microwave on defrost setting until fully defrosted. 

5 If reheating, heat a wok until hot, add the sauce and cook until just simmering, stirring occasionally and making sure it doesn’t catch on the bottom of the wok.

6 Add the salmon and beans and simmer for 4–5 minutes until the salmon is just cooked through and the beans are tender.

7 Taste the sauce to see if you need to adjust the seasoning at all – again, you can add more soy sauce or lime juice if desired.

8 Stir through the basil and coriander and serve straightaway with some steamed rice.

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