Lagom Chef's Thai Red Salmon and Grape Curry

Yes, you heard. You've been sleeping on grapes in a curry, and Martyn (aka Lagom Chef) is here to show you that.

5 minutes prep

20 minutes cook

Serves 2

Twisted

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Ingredients

1 tspThai red curry paste

10 wholeRed or green grapes

400 mlTin coconut milk

1 juicedLime

a few shakes Fish sauce

1 slicedRed chilli

2 cut into chunksCourgettes

400 g, cut into chunksSalmon

2 portionsPlain Basmati Rice

Chuck em in a spicy, coconut-ty Thai red broth and they're the secret to juicy bursts of sweetness in every bite. Game changer. As a self proclaimed 'Food Waste Disruptor', the best thing about Martyn's recipes is you can throw whatever you want in here – chicken, beef, pork - the world is your oyster. If you've got some salmon we can confirm it works very well indeed, though. This one's from his new book Eat The Food You Buy - available here.

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!