Last week, my best friend, Leanne introduced me to the idea of a one pot dish where you throw in a heap of ingredients into one pot and somehow it comes together beautifully. Then she posted the recipe on her blog Do Not Refreeze. EHHMUUGGHHAAAD! I *had* to do this. And so I did yesterday.
Leanne doesn’t stress herself over measurements and with so much room for manoeuvure in her recipe, I felt inspired to do my own version. But please, do try her version because although the method is the same, the ingredients aren’t.
This is so much easier and quicker than the Noodle Coconut Soup recipe I posted a while ago. GO WITH THIS! And remember, you can substitute the vegetables listed below with ones of your own preference or whatever is left over in the fridge.
- a handful of pasta (shapes, ribbons, tagliatelle)
- 2 salmon fillets (ideally skinned but I like the skin on)
- a couple of shallots, sliced (or a small onion)
- ½ red pepper, sliced
- a handful of cherry tomatoes, sliced
- 2-3 garlic cloves, finely chopped
- a handful of mangetout
- a handful of sugar snap peas
- lime wedges
- red or green (or both) chillies, finely chopped (leave it out if you don’t like it hot)
- a handful of coriander leaves, roughly chopped (optional if you’re a member of the anti-coriander crew)
- 1 tin of coconut milk
- 1 red curry paste (I used Blue Dragon – you could also try green curry paste)
- Salt to taste
Serves: 4 (well, it should do – just use your common sense and leftovers are great any way!)
- Prepare all your ingredients first.
- Find a big pot with a lid to use.
- Pour in the coconut milk and fill the empty tin with water, adding that too.
- Add the red curry paste – don’t worry about it being solid, it will melt with the heat.
- Throw in all your chopped vegetables and salmon and add the pasta.
- Whack up the heat till the mixture reaches boiling point. If you’re using linguine or spaghetti, stir that into the warm mixture as it softens.
- Once it reaches boiling point, turn the heat down and allow to simmer for about 10 minutes. Salmon cooks quickly but if you decide to use chicken, you will need longer.
- Add salt to taste and serve!
And that is it! I made four portions so that was my lunch sorted for the week. You could also try this with king or tiger prawns, muscles, squid or even a whole seafood medley. I’d like to give this a go with tofu next time and certainly chicken.
Veggie wise, how about mushrooms, green beans, spinach, cauliflower or broccoli? During these freezing, cold months, this one pot wonder is so comforting. Thank you, Leanne for sharing this recipe.