When it comes to making a curry, or pretty much any dish, it can be as simple or as complicated as you like. As long as you stick to a few core basics when it comes to its flavour base, you can adapt it to accommodate most ingredients.
The main headache when making a Thai curry is the paste. If you don't have a good strong blender, nor the time or patients to stock up on all of the ingredients, most supermarkets now stock a good range of decent pastes, that cut out all of the hard work. However, I do have to say that there's nothing like making your own curry paste from scratch and enjoying the jewels of your hard work, come supper.
I've always been a chicken curry kinda gal, but the delicate spices in a Thai curry make it the perfect match for fish, be it salmon, monkfish, trout of cod. This recipe I created for BigFish Brand makes a generous supper for two, however If your cooking for more, throw in some extra vegetables and break the salmon into smaller chunks to feed the masses.
Whenever we make a curry, we make enough for 3-4 of us and just keep on adding in more paste, coconut milk and vegetables to stretch it out for a few more days. The key is to add fresh vegetables each time, so the original ones don't go soft and soggy.
Ingredients for that dreaded at home Green Thai Curry Paste
4 green chillies
2inches fresh ginger, peeled
3 cloves garlic
small bunch of coriander, stalks and roots attaches
2 stalks of lemongrass
1 lime, grated & juiced
8 lime leaves
1tbsp coriander seeds, crushed
½ tsp black pepper
½ tsp salt
2 tsp fish or soy sauce
3 tbsp olive or rapeseed oil
Place all of the ingredients into a blender and blitz to a paste. Leave in an airtight container for up to two weeks, or use immediately.
Eastern Thai Salmon Curry Ingredients
1 can full fat coconut milk
½ green pepper, chopped
½ red pepper, chopped
½ courgette, chopped
½ red onion, sliced
small bunch of coriander and 1 lime to serve
1 packet microwavable Pilau rice
½ tbsp olive or rapeseed oil
1-2 tbsp Green Thai Curry Paste, to taste.
Warm the oil in a heavy based pan or wok and gently fry courgette, peppers and onion on a medium heat until softened.
Now add the coconut milk plus 1-2 tbsp green Thai curry paste (depending on how hot you like it). Bring to a medium heat and stir. Leave to simmer very gently while you cook the salmon.
Unpack the Eastern Thai Salmon Fillets. Pierce the inner bags and place on a plate, cook for 3½ - 4 minutes in the microwave (check pack instructions and adjust to suit your own microwave).
When cooked, open the fillets and pop into the pan with the Thai coconut milk and vegetables.
Cook the rice as per instructions. Serve with a squeeze of fresh lime over the salmon fillets plus a sprinkling of chopped fresh coriander.