Ingredients
- 4 boneless, skinless salmon fillets, cut into cubes
- 1 tbsp olive oil
- 1 shallot, diced
- 1 clove of garlic, minced
- Handful of baby corn
- Handful of green beans or mangetout
- 1 red pepper, deseeded and chopped
- 1 heaped tsp curry powder
- 500ml chicken/vegetable stock
- 1 can of coconut milk
- 300g linguine
- Salt and pepper
- Fresh coriander to serve
- Heat the oil in a large casserole dish on a medium heat and start to fry off the shallot and garlic.
- After a minute, add the baby corn, mangetout and red pepper, and stir for a further two minutes.
- Add one heaped tablespoon of curry powder and stir for a further minute.
- Add the stock and the coconut milk and bring to the boil. Season with salt and pepper
- Snap the linguine in half and add to the mixture
- Let cook for 10 minutes, stirring regularly so the pasta doesn’t stick to the bottom of the pot.
- After 10 minutes taste the pasta and when it is very al dente, add the salmon and continue to stir and let the salmon cook through. You can put the lid on to help cook the salmon.
- When the salmon is cooked through take the pot off the heat and let the mixture rest with the lid on for a minute or two.
- Check the seasoning and serve with some chopped coriander.
