Ingredients
400ml tin full-fat coconut milk
Two tablespoons Thai red curry paste
One fresh red chilli, finely diced
One large garlic clove, crushed
Two and a-half-inch piece fresh root ginger, peeled, coarsely grated and then finely chopped
Two limes, juice only
Two teaspoons fish sauce
One cauliflower, cut into small florets
Two Romano peppers, seeds removed, cut into large pieces
Three banana shallots, peeled and halved
Two tablespoons sunflower oil
One tablespoon of runny honey
150g baby courgettes, sliced thinly on the diagonal
Six small salmon fillets, skin removed
Bunch of Thai basil or fresh coriander, chopped
Salt and freshly ground black pepper
Method
Begin by preheating the oven to 220C/200C Fan/Gas 7. Then mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl, seasoning with salt and pepper.
Next, scatter the cauliflower, peppers and shallots into a large roasting tin, add one tablespoon of the oil and stir.
Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey before roasting for 12 to 15 minutes, or until the vegetables are starting to brown.
After, mix the courgettes with the remaining oil, add the courgettes and salmon to the tin and spoon over the remaining coconut mixture.
Roast it all together in the tray for a further 10 minutes, or until the fish is just cooked.
Every piece of salmon is a different type and thickness, so the timing will vary every time you cook it.
Cook the salmon until it just starts to flake when gently pricked with a fork (the pieces of flesh separate easily).
The last step is just to sprinkle over the Thai basil and serve immediately.
