TOMATO MEDLEY CURRY WITH SALMON

• 4 x 200g skinless salmon fillets
• 2 tsp olive oil
• 1 cup coriander leaves
• 1 red chilli, halved lengthways, thinly sliced
• 2 tbs fried shallots
• steamed rice & lime wedges, to serve

Green Curry Sauce

• 2 x 200g Tomato Medley,
• 2 tsp vegetable oil,
• 1/4 cup Thai green curry paste, (see tip)
• 1 tbs lemon grass paste,
• 2 tsp freshly grated ginger,
• 400ml can coconut cream,
• 1 lime, juiced
• 1/2 cup Thai basil leaves,

1. To make the green curry sauce, heat oil in a saucepan over a medium heat. Add curry paste, lemongrass paste and ginger. Cook, stirring, for 1 minute or until fragrant. Add coconut cream and simmer gently for 5 minutes. Add tomatoes and cook, for a further 5 minutes, or until tomatoes just begin to collapse. Remove from the heat. Stir in 1 tablespoon of lime juice and basil. Keep warm.
2. Meanwhile, heat a non-stick frying pan over medium heat. Rub the salmon with oil. Add to the pan and cook for 4-5 minutes on each side or until cooked to your liking.
3. Combine coriander, chilli and fried shallots.
4. Spoon the sauce into shallow bowls and top with salmon and coriander mixture. Serve with rice and lime.

Tip: Green curry paste can vary in heat, we used Ayam brand which has medium heat