Fresh, fragrant and summery. This delicious and simple curry looks really impressive and makes for a great dish when entertaining friends.
Serves 4
Preparation time: 10-15 minutes
Cooking time: 15-20 minutes
What You’ll Need:
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 red onion, chopped finely
- 1 tbsp red Thai curry paste
- 2 bundles (approx. 500g) British asparagus
- 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
- 4 kaffir lime leaves
- Salt and pepper for seasoning
- Coriander leaves, to garnish
- Thai Jasmine rice, cook as much as you prefer
What To Do:
- Place the oil into a wok and heat up, then add the garlic, red onion and curry paste and cook on a medium heat for a couple of minutes until all 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.
Recipe from British-asparagus.co.uk.