Serves 4

450g salmon fillets
500ml vegetable stock
4 shallots finely chopped
2 garlic cloves finely chopped
2.5cm piece of root ginger, finely chopped
1 lemon grass stalk finely chopped
2.5ml dried chilli flakes
1.5ml tbsp Thai fish sauce
5ml palm sugar or light muscovado (brown) sugar

1. Place the salmon fillets in the freezer for about 30-40 mins to firm up the flesh slightly. Remove and discard the skin then use sharp knife to cut the fish into 2.5cm cubes removing any stray bones.
2. Pour the vegetable stock into a pan and bring to the boil. Add chopped shallots, garlic, ginger, lemon grass, dried chilli flakes, fish sauce and sugar. Bring back to the boil, stir well to ensure the ingredients are thoroughly mixed, then reduce the heat and simmer gently for about 15 mins.
3. Add the fish pieces, bring back to the boil, then turn off the heat. Leave the curry to stand for 10-15 mins then serve into small bowls.

Energy 229Kcal
Protein 21.7g
Fat 13.6g
Saturated Fat 3.4g
Carbohydrate 5.1g
Fibre 0.3g
Calcium 38mg

Written by: Dwayne Rattray

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