Salmon jungle curry

ServeS 4

In a large frying pan or wok, heat 2 tablespoons vegetable oil until hot. Add 2 tablespoons thai green curry paste, and stir to combine. Throw in 3 crushed garlic cloves, a 2in (5cm) piece of fresh ginger, cut into fine strips, and 2 fresh hot red chiles, seeded and cut into fine strips.

Keep stirring for 2–3 minutes, then

pour in 14fl oz (400ml) coconut milk.

Bring to a boil, then add a good splash of fish sauce, 7oz (200g) drained bamboo shoots, 2 heaped tablespoons baby thai eggplants or pea eggplants (if available), and 2½oz (75g) baby corn, sliced lengthwise. Reduce the heat slightly, and simmer for 5 minutes.

Add 14oz (400g) skinless fresh salmon, cut into 1½in (4cm) chunks, and a small handful of fresh thai basil leaves. Simmer for another 5–10 minutes, until the salmon is opaque and cooked. Season well, and serve hot with sticky thai jasmine rice.