This delicious green curry with crispy skin salmon & peas is a lovely lighter form of a green curry. It is really tasty it has a base of sliced new potatoes, cooked in the broth, so there is not need for a rice accompaniment. It is another Donna Hay recipe from her sadly no longer published Donna Hay magazine. Donna is one of my favourite cookery writers and I would highly recommend investing in any of her books, her recipes are always simple and full of flavour. If you would like to buy one, please click on link.
Ingredients:
Green curry paste:
1 tbsp coriander seeds
long green chillies, chopped (1-3 depending on how much heat you like)
1 spring onion roughly chopped
4 cloves garlic
1 x 3cm piece ginger, peeled & roughly chopped
4 stalks coriander, stems & leaves roughly chopped
1 cup mint leaves, roughly chopped
2 tbsps palm sugar chopped
2 tbsps vegetable oil
sea salt & cracked black pepper
For the curry:
1 x 400ml can coconut milk
500ml coconut water
2 tbsps fish sauce
Juice of half a lime
500g new potatoes, cut into 1 cm slices
150g thawed frozen peas
200g sugar snap peas, halved lengthways
4 x 200g pieces salmon fillet, skin on & descaled, halved to give 2 square pieces
1 tbsp vegetable oil
mint leaves, to serve
Method:
First make the curry paste, heat a small frying pan over a medium heat. Add coriander seeds & toast, shaking pan for 1 minute or until fragrant. Place in a small food processor with chilli, spring onion, garlic & ginger and process until roughly chopped. Add fresh coriander, mint, palm sugar, oil and salt & pepper and process again, scraping down sides of the bowl until smooth. Set aside until ready to cook the curry. (curry paste can be made in advance and stored in the fridge)
1 tbsp coriander seeds, long green chillies, (1-3 depending on how much heat you like), 1 spring onion roughly chopped, 4 cloves garlic, 1 x 3cm piece ginger, peeled & roughly chopped, 4 stalks coriander, stems & leaves roughly chopped, 1 cup mint leaves, roughly chopped, 2 tbsps palm sugar chopped, 2 tbsps vegetable oil, sea salt & cracked black pepper |
For the curry, heat a large, deep-sided frying pan over a medium heat, add curry paste and cook stirring frequently for 3-4 minutes or until fragrant. Add coconut milk, water, fish sauce & lime juice bring to a simmer and cook for 5 minutes. Check seasoning, you are aiming for a balance of sweet, sour & salty.
Curry paste, 1 x 400ml can coconut milk, 500ml coconut water, 2 tbsps fish sauce, juice of half a lime |
Add potatoes, cover with a tight-fitting lid and cook for 10-15 mins or until potatoes are tender. Add peas and sugar snap peas, cover and cook for a further 2 minutes until peas are just cooked.
500g new potatoes, cut into 1 cm slices, 150g thawed frozen peas, 200g sugar snap peas, halved lengthways |
While the curry is cooking , heat a large non-stick frying pan over a high heat. Brush the salmon fillets with oil, cook skin-side down for 3-4 minutes, pressing down with a spatula to ensure skin gets crispy all over. Turn and cook for a further 1-2 minutes or until just cooked through.
4 x 200g pieces salmon fillet, 1 tbsp vegetable oil |
To serve, divide curry between bowl, top with crispy salmon and mint leaves.
Note on where I source my ingredients:
Palm sugar, coconut milk & fish sauce from Mr Bell's Global Food Emporium, The English Market, Cork
Salmon from K O'Connell Fishmongers, The English Market, Cork
All ingredients widely available.
Fresh chillies, coriander and mint grown in my Click & Grow smart garden, if you are interested in growing your own organic herbs & salads etc please read my page on using a smart garden above and use click on link for a 10% discount in the Click & Grow Store or enter my discount code JACQUI 10 at checkout.
If you are interested in buying any of Donna Hay's cookbooks, please click on link.
Thank you, Jacqui.
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