Who doesn’t hate washing up? I certainly do, and after six months of recipe testing up to 10 dishes a day for my new cookbook, the lure of one pot dishes has never been stronger. This spicy curry is my current favourite because it can be thrown together in minutes, and the whole lot is cooked in one pot. So it’s super fast and easy on the washing up, making it perfect for the exhausted cook. You will need a deep saute pan or a shallow hob-friendly casserole. Serves 4
200g large, flat rice noodles
2 tbsp vegetable oil
2 large shallots, halved lengthways and finely sliced
4 tsp red curry paste
1 tin of coconut milk
Zest and juice of a lime
1 tsp runny honey
1 tbsp fish sauce
4 kaffir lime leaves
2 tsp soy sauce
4 skinned salmon fillets
1 red pepper de-seeded and finely sliced
4 handfuls of washed and drained baby spinach leaves
2 tbsp chopped fresh coriander
Cook the rice noodles according to the instructions on the pack, then drain, rinse in cold water and rinse again. Set aside.
Warm the oil in the pan and add sliced shallots. Cook without browning for 5 minutes, then add the curry paste. Stir well and cook for another 3 minutes.
Add the coconut milk, lime zest and juice, honey, fish sauce, lime leaves and a teaspoon of soy sauce. Bring to the boil, then reduce until it is only just simmering. Simmer for 5 minutes then taste and add more soy sauce if needed.
Using a spatula, gently place the fillets in the sauce and poach for four minutes until they are just cooked. Add the spinach and stir gently for another minute until it wilts.
Finally, add the rice noodles, being careful not to break up the salmon and heat through. Serve in warm bowls sprinkled with chopped coriander.