Tuesday, 20 May 2014


Red Thai Salmon Curry

1 salmon fillet, cut up
1 tbsp Red Thai curry paste
1 carton coconut cream
1/4 sweet pot
15 string beans
3 closed cup mushrooms
1 small red onion
1" of courgette
1/2 can black eye beans, drained
1/2 cup giant wholemeal couscous
mixed herbs
pepper salt

Thai curry can be quite spicy, I like to add a big tablespoon of the curry paste but if you prefer something a little milder then try a little less. This recipe is very quick, I find it a good one for when I come home late from a shoot and need something quick to make that is full of flavour.

Cut your sweet potato into small chunks and cut the heads off your beans, then slice in half; place both in a pot of boiling water and leave to simmer for 10 minutes until tender but not soft, then drain.
Meanwhile, dice up the red onion and fry in a little water until softened. Slice up your courgette and mushrooms and place in a pot with all of the ingredients with the exception of the couscous. Allow it to cook on the hob for about 10-15 minutes;  to check if it is done, eat one of the black eye beans - if they have softened, it is ready.
Whilst the curry is cooking, in another pot, place the couscous with boiling water and allow it to simmer for 10mins, stirring occasionally until it has absorbed some of the water and become softer.
Place the couscous and Thai curry on a plate and salt and pepper to taste.

Serves 2-3