3-4 tbsp red curry paste
400ml coconut milk , plus 250ml milk
2 large potatoes , peeled and cubed
300g butternut squash , cubed
150g green beans
12 button mushrooms , halved
250g cherry tomatoes
2 large salmon fillets skinned,boned and diced
2 tbsp Fish Sauce
Heat 1 tbsp oil in a wok or large saucepan and fry 4 tbsp curry paste for a minute until fragrant. Add the coconut milk and milk, stir well and bring to a simmer.
Add the potato and butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to. Simmer for 5 minutes.
Add the salmon and simmer for 3-5 minutes.
Serve with steamed jasmine rice and a sprinkle of coriander.