This recipe is one of the easiest things I have ever cooked in my life. If you’re often pushed for time but like eating great food or if you’re entertaining guests but aren’t the best chef in the world then this recipe will become a lifesaver. It tastes far more impressive than you’d think given how quick and effortless it is to make.
The only thing that might catch you out is that you may need to experiment a few times with the amount of curry paste you put in. The first time I made this I didn’t put enough in, but the next time I doubled the amount and it was perfect. Red curry pastes vary hugely in how spicy they are so I’d recommend finding a brand you like and getting used to how much to add. I bought Gang Ped Red Curry Paste from Taj in Brighton which isn’t particularly hot – I found about 4-5 teaspoons was enough, without being blow-your-head off spicy.
Another tip is to steam the green beans for a couple of minutes before adding them to the sauce as I’ve found that the salmon ends up overcooking before the beans are tender enough.
Now, I’m no expert, but if you’re looking to pair this dish with a wine, I thought it went very well with one of my personal favourites – the Kiwi Cuvée Sauvignon Blanc which is available at ASDA and Sainsbury’s for about £5.99.