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| Thai Green Salmon Curry |
Welcome back foodie!
It's been a little while since I did a good cooking post, and I did a great cook yesterday so I've decided to share it.
I'm a massive believer in making the most of what you've got, be it in life or in the kitchen, so I'm always looking for ways to use up leftovers. I'm also a big soup lover, and when I make vegetable soup I can't help but think of delicious ways to make it into something extra special. It usually involves something deliberately saucy, and what better sauce than curry? And so, the various green curries of Col's kitchen are born.
Having made mixed vegetable soup with only a few herbs and spices this week, I decided to use it for Thai Green Curry. We're eating a LOT of fish right now, and I had some delicious fresh salmon in the fridge so that's what I went for! Salmon is such a versatile ingredient. It's meaty yet light, fresh but not too fishy, robust when cooking yet so delicate when eating and the perfect carrier for a thick, spicy sauce.
I nipped to the shop to get a few curry night essentials (tequila flavoured beer, crackers, microwave rice *no shame*) and set myself up with the radio on to have me a good ol' time in my kitchen!
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| Col Eats Curry Night Essentials |
I started this amazing dinner by gently frying some sliced white onion and roughly chopped red pepper and courgette in a medium frying pan with a good heaped teaspoon of coconut oil.
Next, it's time for curry paste. I don't actually normally go for the leading brands and ideally I would make my own, but this was all they had and my spice cupboard is looking a little sorry for itself at the moment... In goes half a jar - nice and spicy!
Fry this very gently (lowest heat) for a few minutes until the veg is well coated and glossy. Now it's time for the secret ingredient - my leftover soup! The freshly made soup fed my husband I more than sufficiently, with a good sized portion leftover. Perfect for my curry. I put the whole lot in and turned up the heat to a simmer.
At this point I was interrupted by my hungry cat, who head-butted my ankles and mewed at my toes until I fed her. She always seems to know when there's fish on the go, even before it's out of the fridge! Cat version of salmon in jelly for her tonight.
Curry is simmering, time for a beverage!
Now it's time to prepare the rice. Mr H's favourite a good fried rice, with lots of texture and savoury flavours to soak up whatever I slather it with. I decided on coconut basmati to compliment the aromatic curry, and fried off some sliced red onion, peas, pumpkin and sunflower seeds in a little coconut oil, soya butter and ground cloves.
Back to my curry, and time for Thai enhancements in the form of fish sauce and coconut milk. The fish sauce gives it a super authentic flavour, and really boosts the whole nature of the dish - this is umami at it's finest! A good glug of fish sauce and half a can of reduced fat coconut milk (if you're health conscious please, please go for the reduced fat stuff as coconut milk is THE most fattening thing on the planet) and let that simmer while you prepare the fish.
The salmon was going straight into the curry to be very gently steamed just before serving, so I skinned it and chopped it into generous chunks. Two fillets is more than enough for two people sharing.
When I was just about ready to serve I popped the salmon in the pan, turned the heat right down and put the lid on to steam. Space your fish chunks well apart so they cook evenly, and don't touch it til they're done. I like my salmon cooked just so, so I watch for the edges turning opaque and serve whilst the very middle is still a little pink. It stays so lovely and tender this way, and the residual heat from the sauce makes sure it's cooked enough to eat safely.
Whilst the fish was doing it's thing I microwaved the rice, stirred it through my delicious onion, pea and seed mix and put a heaped serving spoon straight into a nice big bowl. When the fish was done to my liking I turned off the heat and gently stirred it through the sauce until coated well. Two massive serving spoonfuls went on and around my rice, followed a great big dollop of lime pickle (possibly the greatest condiment ever?!) and a good handful of Thai style crackers. A sprinkling of fresh coriander, a quick photo shoot and it's good to go!
I ate this on my knee on the sofa watching Gilmore Girls and finishing off my Dutch brewed beer. This is what Saturday nights were made for!
I have to say that this was particularly delicious. There's absolutely nothing wrong with a green curry made using a simple paste and some stock or coconut milk, but I really think the depth of veggie flavour in the soup propels this dish from good to great. Thai food is particular favourite of mine (as is curry, rice, salmon, vegetables... I could go on) and I just enjoyed this so much I had to share it! Both the cooking and the eating, this was a Saturday evening well spent as a classic Col Eats.
What do you like to eat on a Saturday? Do you always have the same? Do you have a weekly curry night?
As ever, I would love to hear from you so please feel free to leave a comment below.
~ Til next time, may your humble soup aspire to greater things. Col ~
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