COOKING TIME: 16 mins
DIETARY: This recipe contains fish.
Heat the vegetable oil in a wok or large frying pan and stir-fry the shallots, garlic and red pepper for 2-3 minutes. Add the curry paste and fry for a few seconds, then pour in the coconut milk and add the stock, lemongrass and chilli (if using). Simmer gently for 5 minutes.
Stir the sugar snaps into the broth, then sit the salmon fillets on top and spoon the liquid over them. Cover and simmer for 6-8 minutes, or until the salmon is cooked. To check, test with a fork – the fillets should be opaque and should flake easily.
Taste the broth and season. Serve in shallow bowls, topped with fresh coriander.
Add a little extra water to the broth if it reduces down too much. If you’re not keen on coriander, use basil or flat-leaf parsley instead.
• 1 tbsp vegetable oil
• 6 shallots, sliced
• 1 large garlic clove, thinly sliced
• 1 red pepper, deseeded and cut into chunks
• 400ml coconut milk
• 200ml vegetable stock
• 2 tbsp red Thai curry paste
• 1 stalk lemongrass, bashed with a rolling pin
• 1 red chilli, deseeded and thinly sliced (optional)
• 100g sugar snap peas, halved
• 4 x 125g fillets wild Alaska salmon
• Freshly ground black pepper
• Fresh coriander, to garnish