Thai Salmon Curry
This one pan Thai Salmon Curry with tomatoes, chickpeas and coconut milk is so quick and easy. It’s hearty but healthy, packed full of flavour and utterly delicious. It’s so good!
Servings: 2 servings
Ingredients
- 2 salmon fillets
- 250 g cherry tomatoes
- 1 shallot finely chopped
- 1 garlic clove crushed
- 1 400g tin chickpeas drained
- 1 x 400ml tin of coconut milk
- 2 heaped tbsp red Thai curry paste
- 1 lime juiced
- 1 tsp fish sauce
- 2 cm piece of ginger grated
- 1 small red chilli finely chopped
- Olive oil
- Large handful of spinach
- Small handful of coriander
Instructions
- Season the salmon fillets with salt and pepper. Sear in a hot pan on all sides until coloured. Remove and set to one side.
- Sweat the shallot until lovely and soft, around 7 minutes. Add the garlic, ginger, chilli and curry paste. Stir well for 1 minute, add the cherry tomatoes and cook out for around a couple of minutes until the tomatoes are bursting. Keep stirring to encourage them to burst.
- Add the coconut milk, lime and fish sauce. Add the drained chickpeas and gently simmer for 10 minutes.
- Turn the heat right down. Stir in the spinach and some chopped coriander. Allow to wilt.
- Place the salmon fillets into the dish and allow to warm through until they are cooked.
Notes
Try to just sear the salmon and not cook it through in Step 1 as you don't want to overcook it by the final step.
You can swap the spinach for another green like pak choi or kale.