Salmon Thai Red Curry

Ingredients

salmon fillets

Paste:

8 dried red chilies

2 shallots

5 garlic cloves

an inch of ginger

a bashed stalk of lemongrass

coriander stalks

zest of 3 limes

1/2 tsp of cumin

1/2 tsp ground coriander

2 tsp of paprika

2 anchovies

 

tin of coconut milk

tin of chopped tomatoes

2 tablespoons of tamarind paste

a little sugar

 

water chestnuts

chopped pineapple

red peppers

spring onions

salt pepper to taste

 

rice

spinach

coriander

lime

 

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Method

To make the paste, in the food processor blitz together, 8 dried red chilies, 2 shallots, 5 garlic cloves, an inch of ginger, a bashed stalk of lemongrass, coriander stalks, zest of 3 limes, 1/2 tsp of cumin and of ground coriander, 2 tsp of paprika and 2 anchovies. 

Heat 5 tablespoons of the paste then add a tin each of coconut milk and chopped tomatoes. Add 2 tablespoons of tamarind paste and a little sugar. Add the salmon for around 7 minutes with the heat off
Just before serving add some water chestnuts, chopped pineapple, red peppers and spring onions. Season to taste.

To serve put rice in dishes top with some spinach. Add the salmon and a couple of spoons of sauce.

Top with some chopped coriander and a squeeze of lime