Nutritional Therapy Oxford Dip ION, mBANT
Tel: 07850 117802

Thai Green Salmon Curry with Brown Rice

I was inspired by a recipe by Nick Nairn who well known for his delicious Salmon dishes.  This recipe uses the finest British seasonal vegetables while remaining wonderfully authentic and fresh.

Serves 4

4tbs olive oil
1 onion, finely sliced
1 red pepper, seeded and sliced
6tbs green curry paste (see below)
2 x 400ml (14 fl oz) cans coconut milk
400ml (14 fl oz) vegetable stock
3 kaffir lime leaves
175g (6oz) calabrese broccoli florets
85g (3oz) sugar snap peas
2 courgettes, sliced
2 tbs chopped fresh basil
2 tbs fresh coriander
1 lime, zest and juice
Tamari sauce, to taste
450g (1lb) salmon fillet, cut into medallions
280g (10oz) brown rice

  1. Heat 3 tbs olive oil in a large pan and add sliced onion and red pepper.  Cook over a high heat until the onion is just beginning to catch and go brown around the edges.
  2. Stir in the curry paste, cook for 1 minute and add the coconut milk, stock and lime leaves.  Bring to the boil then turn down the heat and simmer gently for 10 minutes.
  3. Add the broccoli and simmer for 5 minutes, then add the mange tout and courgettes and simmer for a further 5 minutes or until the vegetables are tender and the sauce slightly thickened.  Stir in the basil, lime zest and juice, and coriander.  Season with tamari sauce to taste.
  4. Meanwhile, heat the remaining oil in a medium non-stick frying pan and add the salmon medallions.  Cook for 1-2 minutes on one side only, resisting the temptation to move them around – you want a nice caramelized crust on them.  Once the raw side starts to change colour, remove the medallions and place on a baking tray.
  5. Cook the brown rice in boiling water for 15 to 20 minutes.
  6. Divide the curry among four warmed deep soup bowls, placing three or four medallions of salmon on top of each.  Serve with brown rice and a lime wedge.

THAI GREEN CURRY PASTE

6 long green chillies, seeded and chopped
2 stems lemon grass, sliced
50g (2oz) fresh coriander
2.5cm (1inch) fresh ginger, peeled and roughly chopped
2 shallots, peeled and roughly chopped
3 garlic cloves
3 kaffir lime leaves
1tsp ground cumin
1 lime, juice and rind, finely grated

Put all these ingredients in a food processor and blitz until smooth.

Nutritional News Blog

Published Articles

Emma’s Twitter Feed

CNHC   BANT cp Capture

Subscribe