Thai red grape curry

Ingredients

• 1 tbsp red curry paste
• 10 red or green grapes
• 400ml tin of coconut milk
• Juice of 1 lime
• A few shakes of fish sauce (optional)
• 1 fresh red chilli, sliced (for optional spice)
• 2 courgettes, cut into chunks
• 400g salmon, cut into chunks
• Plain basmati rice, to serve

Method

Heat a splash of vegetable oil in a saucepan on a medium heat, then add the curry paste. When cooking with curry paste, you need to spend a couple of minutes gently frying it in oil to release the aromatics. You can then add your grapes, coconut milk, lime juice and fish sauce and gently simmer for 5-8 mins.

A curry is a delicate balance of spice, acidity and a tiny bit of sweetness. Keep in mind that the sauce can be a touch spicier and more acidic than usual because when you bite into a grape, you’ll get that pop of sweetness. So have a taste and see what you think – add more curry paste, some sliced fresh chilli (if using), lime juice or fish sauce to your preference.

When you’re happy with the sauce, drop in the courgette and salmon chunks. Poach gently for 4-5 mins, until the salmon gently flakes with the press of a fork. Serve with some plain basmati rice and get stuck in!

Image: James North

Recipe from Eat the Food You Buy by Martyn Odell (Penguin Life)