This Thai salmon curry takes 20 minutes and costs less than a fiver for two portions, making it faster and cheaper than a takeaway. And you can make it as hot or mild as you like by adding more or less chilli paste or coconut milk. Look out for salmon on offer - Morrisons are especially good for cheap fillets, I've found - and get coconut milk from a local shop or the 'world food' aisle of your supermarket for around 70p. And if you can't find lemongrass or you're just sick of paying £1.50 for a couple of fragrant sticks, get a tube of it. Tastes the same, lasts ages, costs less. BAM.
Thai salmon curry (serves 2)
You will need:
- 1-2 tbsp curry paste, depending on how hot you like it
- 1 red pepper, sliced
- 1 onion, sliced
- 2 sticks of lemongrass
- 1 tin of coconut milk
- 2 salmon fillets, cut into chunks
- 100g green beans
- Small handful of coriander or basil, chopped
- 1/2 lime
- Heat some oil in a saucepan over a medium-heat and add the curry paste. Fry the pepper and onion for 5 minutes until softened.
- Add the lemongrass and coconut milk and bring to the boil. Reduce to a simmer and add the salmon and green beans.
- Cook for 5-10 minutes until the salmon flakes easily and the beans are cooked .
- Sprinkle with the coriander or basil and squeeze over the lime. Serve with rice.