This sauce can be used for a variety of fish but I find that it works really well with salmon. The sauce uses some classic Thai ingredients, including coconut milk and red curry paste to give it a bit of a kick. The fish sauce is what makes it compliment the salmon so well.

This recipe really is one of my twenty minute meals as it hardly takes any time to prepare or cook so is great as a tasty after work evening meal when you really can’t be bothered cooking too much.

Ingredients

• 400ml tin coconut milk
• 4 tablespoon Thai red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 1/2 teaspoon light brown sugar
• 4 salmon fillet
• 2 tablespoon vegetable oil

1. Scoop 4 tablespoons of the cream from the top of the coconut milk and boil over a medium heat in a small saucepan. Add 2 tablespoons of the curry paste and cook for about five minutes . You will need to stir constantly. This step releases all of the spicy flavours from the paste so is worth doing.
2. Slowly add in stages the remaining coconut milk and stir until you get a smooth consistency.
3. Add in the fish sauce, soy sauce and sugar and then return the mixture to the boil, again, stirring constantly.
4. Reduce the heat and simmer for 5 to 10 minutes stirring occasionally until your sauce has slightly thickened. This is a good time to cook the salmon.
5. For the salmon combine the remaining curry paste with some oil in a small bowl and then generously brush the salmon with the mixture.
6. I cooked the salmon on my BBQ but you can grill it as well on medium heat for about 5 minutes, flesh side down then turn over and cook for a further 2 minutes.
7. Plate the salmon and pour over the sauce. Serve with some jasmine rice and Thai prawn crackers…. enjoy!