Thai Curry Salmon Bake | Daily Mail Online

Once you discover this way of cooking a Thai curry you may not want to go back to any other. Curries don’t get much simpler – a big pile of fluffy rice on the side, and that’s curry night sorted.

Serves 4

1 tbsp vegetable oil, plus 1 tsp

2 banana shallots, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 heaped tbsp Thai green curry paste

225ml coconut milk

2 tbsp light soy sauce

2 tbsp lemon or lime juice

4 x approx 120g skinned

salmon fillets

3 spring onions, trimmed

and thinly sliced

1 heaped tsp finely sliced medium-hot red chilli

coarsely chopped coriander, to serve

•  Preheat the oven to 240C/220C fan/gas 9. Heat a tablespoon of oil in a medium saucepan over a medium heat and fry the shallots for a few minutes until just starting to colour, then stir in the garlic and cook briefly until fragrant. Stir in the curry paste and once this is sizzling add the coconut milk, soy sauce and lemon or lime juice and bring to a simmer.

•  Arrange the salmon fillets in a roasting pan that holds them snugly with just a little space between them. Pour over the sauce, which should come halfway up the side of the salmon, toss the spring onions and chilli with a teaspoon of oil and scatter over the fillets. Bake for 15 minutes and serve scattered with coriander.