Quick salmon red curry

Ingredients

• 200g noodles
• 700g of salmon fillets
• 3 tbsp Thai red curry paste
• 3 tsp grated ginger
• 2 tsp crushed garlic
• 1 cup chicken stock
• 800ml of coconut milk
• 4 tsp fish sauce
• 2 tsp white sugar
• 4 baby bok choy
• 2 tbsp lime juice
• 1 bunch broccolini
• Pine nuts
• Fresh chilli

Method

1. Cook noodles according to package
2. Cook salmon on a high heat for 1 minute each side, remove from pan and set aside
3. Add red curry paste, ginger and garlic to the pan, cook for one minute.
4. Add chicken stock and simmer for 1 minute
5. Add coconut milk, fish sauce and sugar and simmer rapidly for 2 minutes
6. Return salmon to the sauce and add bok choy, cook for a further 2 minutes (check fish is cooked)
7. Remove the pan from the stove top and pour over the lime juice.
8. Whilst the salmon is rapidly boil the broccolini for 2 minutes, remove from the water and immerse in iced water. Stir fry with a little oil and pine nuts.
9. Add noodles to a bowl, spoon over the sauce and add the broccolini.

Product used in recipe

• SQUID BRAND - SQUID BRAND FISH SAUCE 300ML