Jono & Jules do food & wine

This is a quick curry but it still tastes delicious and simple enough to throw together after work.

Thai red salmon curry – serves 2

• 100g dried rice noodles
• 350g skinless salmon fillets, cut lengthways into 4 thin pieces
• 1½ tbsp vegetable oil
• 3 tbsp Thai red curry paste
• 1½ tsp finely grated garlic
• 1 tsp finely grated ginger
• 125ml chicken stock
• 400ml tin coconut milk
• 2 tsp fish sauce
• 1 tsp white sugar
• 4 baby bok choy, leaves separated
• 1-2 tbsp lime juice, plus wedges for serving
• fresh coriander leaves, to serve
• red bird’s eye chilli, finely sliced, to serve

Soak the noodles in boiling water according to the pack instructions, then drain and divide between two bowls.

Season the salmon, then heat the oil in a large non-stick frying pan over a high heat. Cook the salmon for a minute on each side, then transfer to a plate. It doesn’t need to be cooked through yet, just lightly golden on the surface.

Add the curry paste, garlic and ginger to the pan. Cook, stirring continuously, for a minute, then add the chicken stock and simmer rapidly for a minute, stirring to scrape any sticky bits from the bottom of the pan. Add the coconut milk, fish sauce and sugar, then simmer rapidly for 2 minutes.

Return the salmon to the pan and push the bok choy in around it. Simmer for 2 minutes, pushing the bok choy into the liquid as it wilts. Once the salmon flakes easily, remove the pan from the heat.

Pour the lime juice over the fish and serve over the noodles. Sprinkle with the coriander and fresh chilli before serving with extra lime wedges.

(Original recipe from Recipetin Eats Tonight by Nagi Maehashi, Pan Macmillan, 2024.)