1 onion, quartered
15 g (1/2 oz) coriander leaves and stems, plus extra to garnish
2.5 cm (1 inch) piece of fresh root ginger, peeled and sliced
1 lemon grass stalk, thickly sliced, or 1 teaspoon lemon grass paste
200 ml (7 fl oz) light coconut milk
200 ml (7 fl oz) fish stock
1 teaspoon Thai fish sauce
1 tablespoon Thai red curry paste
4 salmon steaks, 500 g (1 lb) in total
low-calorie cooking oil spray
400 g (13 oz) ready-prepared mixed stir-fry vegetables
grated rind and juice of 1 lime


1.Preheat the slow cooker if necessary. Place the onion, coriander, ginger and lemon grass in a food processor and blitz until finely chopped.
2.Transfer to a medium saucepan and stir in the coconut milk, stock, fish sauce and curry paste. This mixture can be chilled until ready to use.
3.Arrange the salmon steaks in the base of the slow cooker pot. Bring the coconut mixture to the boil, stirring, then pour over the salmon.
4.Cover and cook on low for 2-3 hours until the salmon flakes easily when pressed in the centre with a small knife.
5.When almost ready to serve, spray a large frying pan with a little low- calorie cooking oil spray and place over a high heat until hot.
6.Add the vegetables and cook for 2-3 minutes until piping hot. Break the salmon into large flakes and stir the lime rind and juice into the curry
7.Spoon into bowls and top with the vegetables and a little extra coriander.
8.FOR THAI VEGETABLE CURRY, follow the recipe above to make the sauce, using 200 ml (7l oz) vegetable s tock instead of the fish stock, and omitting the fish sauce if serving the curry to vegetarians
9. Place a 200 g (7 oz) can bamboo shoots in the slow cooker pot with 175 g (6 oz) baby corn cobs, 150 g (5 oz) whole cherry tomatoes and 1 diced courgette.
10.Pour over the sauce, cook and serve with stir-fried vegetables as above.

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