|1||shallot — finely diced|
|1||red curry paste|
|1||fresh ginger — freshly grated|
|1/2 tsp||coriander — ground|
|400 g||coconut milk — tinned|
|limes — juice only|
|1||pepper — red and yellow, deseeded and chopped|
|500 g||salmon — fillets, chopped|
|salt — to taste|
|fresh basil — Thai|
|green beans — blanched|
|spring onions — julienned|
|rice — jasmine, steamed to serve|
In a deep saucepan, heat the vegetable and sesame oil. Sauté the shallot for several minutes until softened. Add the curry paste, ginger and coriander. Mix through and cook for a minute or two to intensify the flavour. Pour in the coconut milk and bring up to the boil. Add the sugar, fish sauce, soy sauce, lime leaves and lime juice.
Lastly, add the sweet peppers and salmon pieces. Turn the heat down to medium high and simmer for 15-20 minutes.
The fish should be cooked through after 15 minutes. If you prefer the sauce to be slightly thicker, remove the salmon and peppers with a slotted spoon, increase the heat and reduce the coconut sauce down for several minutes. Return the fish and peppers back into the saucepan and heat through. Check the seasoning and adjust with either more salt, lime juice or sugar. Finish with baby basil and serve with green beans, scallions and steamed jasmine rice.