delicious salmon curry which is super easy to make. taken from our cookbook 'ways with noodles'

you need

• 1 tablespoon vegetable oil
• 2 teaspoons finely chopped shallots
• 2 teaspoons red curry paste *
• 125ml coconut milk
• 1 teaspoon muscovado sugar
• 2 teaspoons fish sauce (nam pla)
• zst and juice of 1 lime
• plus 1 lime, cut into wedges
• 2 skinless salmon fillets, each weighing about 100g
• small handful of thai basil leaves
• small handful of mint leaves
• 100g wide rice noodles

instructions

heat a saute pan large enough to accomodate the salmon over a medium heat. add the oil and shallots and cook until soft without colouring for 2 minutes

add the red curry paste and continue to cook for 2 minutes, stirring constantly. add the coconut milk, sugar, fish sauce and the lime zest and juice. bring to the boil, reduce to a gentle simmer for 5 minutes. taste and adjust the seasoning

ease the salmon fillets into the sauce and gently poach until the fish is cooked, about 8-10 minutes (depending on the thickness). add the basil and mint

cook the noodles according to the instructions on the packet and drain immediately. gently stir the noodles into the pot. serve with the lime wedges on the side

* pound each ingredient, adding them one after another in a pestle and mortar. season with salt and pepper and stir in enough oil to form a paste

10 dried chillies, soaked in hot water and roughly chopped
3cm piece of ginger or galangal root, peeled and finely chopped
2 lemongrass stalks, outer leaves removed, finely chopped
zest of 2 limes
1 tablespoon finely chopped coriander stems
1 tablespoon chopped shallots
1 tablespoon chopped garlic
1 tablespoon light brown sugar
salt and white pepper
vegetable oil