British asparagus and salmon Thai coconut curry

Serves: 4
Prep: 15 minutes
Cooking Time: 20 minutes

Ingredients

  • for the curry
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 red onion, chopped finely
  • 1 tbsp red Thai curry paste
  • 4 salmon fillets, chopped into chunks
  • 1 x 400ml can coconut milk
  • 250ml fish stock / vegetable stock
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 1 lemon, juiced
  • 2 bundles (approx. 500g) British asparagus
  • 4 kaffir lime leaves
  • salt and pepper for seasoning
  • coriander leaves, to garnish
  • to serve
  • Thai jasmine rice

What to Do

Place the oil into a wok and on a medium heat, then add the garlic, red onion and curry paste and cook for a couple of minutes until everything is smelling fragrant.

Add the salmon and stir well so it soaks up all the flavours. Then gradually add the coconut milk and fish stock.

Follow with the fish sauce, sugar, lemon juice and British asparagus and then the lime leaves.

Cook gently for 10-15 minutes, taste and adjust seasoning.

Finally, add coriander leaves and serve with rice.

Pescatarian Entertaining Under 30 mins