Roasted Red Thai Salmon Curry

If you have been following me for while then you will be aware that I have made claim to making possibly the best red Thai curry paste on the planet. Now, this is a very big and quite frankly arrogant (yes I think it too) claim to make; especially taking into account that I am not Thai and have never been to Thailand, so what the hell do I know??!! Well, I know that it taste absolutely amazing, is always a winner with friends and gives you 1000 times more satisfaction than tipping it out of a jar! I have used it in many of my recipes; the classic curry (obvs) and the beautiful roast chicken are perhaps my favourites. I make this dish on a regular basis and it usually involves me stood over a pan in the kitchen, regularly stirring. This recipe however has a new take on a Thai curry, as it is all cooked in the oven, meaning less time being spent in the kitchen and one really simple and delicious recipe that anyone could whip-up without dedicating their whole evening to it!

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Serves 2-4 – depending on your appetites and side dishes

  • ½ small butternut squash – cut into chunks
  • 1 tbsp light soy sauce
  • 1 tbsp olive oil
  • 1 red onion – chopped into 8 sections
  • 1 green pepper – roughly cut into chunks
  • Handful cherry tomatoes – halved
  • 1 x batch of homemade red Thai curry paste
  • 2 x large salmon steaks, or 4 small
  • 1 x 400ml can light coconut milk
  • Handful coriander
  • 1 lime – cut into quarters
  • Rice – to serve

Pre-heat the oven to 180’C

In a large oven dish, toss the butternut squash in the soy sauce and the oil and roast for 10 minutes.

Stir in the onion and peppers and roast for half an hour – stirring half way through.

Stir in the tomatoes and curry paste until everything is well coated and then place the salmon, skin-side-up, on top of the vegetables and return to the oven for 15 minutes (or 10 if you are just using small chunks of salmon).

After this time, stir in the coconut milk and return for a final 7 minutes to heat through.

Plate up with your rice and then top with the fresh coriander and a good squeeze of lime before devouring.

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