Salmon red Thai curry

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This week has been exciting. The Chilli Pad now has a Twitter account. Search @thechillipad1 to follow. The Chilli Pad was also featured on Foodista.com as “Blog of the Day”!

Next week I’m hoping to enter a competition at a local show with my Homemade Sweet Chilli Jam. Wish me luck!

Serves 1

  • 1 salmon fillet cut into chunks
  • 1 baking potato, diced
  • 70g green beans
  • 1/2 tsp chopped garlic
  • 1 tbsp Red Thai curry paste
  • 100ml coconut milk
  • 1 tsp Fish sauce
  • Pinch brown sugar
  • Rice and lime wedges to serve

Boil the potatoes for 5 minutes. Add the beans and boil for a further 2 minutes. Drain and keep 50ml of the cooking water.

Heat a tablespoon of oil in a saucepan and cook the garlic and curry paste for two minutes. Add the coconut milk, fish sauce, sugar and the cooking water. Simmer for 5 minutes.

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Add the salmon, green beans and potatoes. Simmer for 10 minutes. Serve with rice and lime wedges.

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