| Thai Red Salmon Curry  A deliciously simple dish witch brings together classic French lentils with a traditional Thai red curry. This combination works well as either a starter, light lunch or even as a main course option.
Ingredients To produce take 2 fresh salmon fillets, a medium red pepper, a handful of green beans, a bunch of salad onions, a sprig of fresh coriander, 100g of Le Puy lentils, 100g of Thai red curry paste, 400ml of coconut milk and a splash of peanut oil.
| | Method
Skin the salmon and cut into strips. Trim the beans. Slice the salad onions. Deseed the pepper and slice into thin strips. Trim the coriander. Rinse the lentils and place into a pan. Cover generously with cold water. Bring to the boil. Simmer for 15 minutes. Meanwhile, using a heavy based pan heat the oil. Add the beans and pepper. Cook for 2 minutes. Add the salmon and stir together, cooking for a further 2 minuets. Add the curry paste. Cook for a minute. Add the coconut milk and simmer for 5 minutes. Drain the cooked lentils and add to the salmon. Add the salad onions and coriander. Serve with steamed rice.
| |