INGREDIENTS 2 x Dried Noodle Nests – place in a bowl/Jug and cover with boiling water, then set aside 1 x Red Pepper – Remove the stalk, cut in half, remove the seeds and slice into very fine long slices 2 x Salmon fillets. 10ml Sesame Oil – pack provided Chicken Stock using 1 stock cube or 1 tablespoon if using the Kallo chicken and rosemary puree stock in a tube -add to 200ml of water 50g creamed coconut – small packet provided – if this is quite solid place the packet unopened in some boiling water to soften 1 x packet of Red Thai Curry Paste METHOD 1] Take a large frying pan, pour your sesame oil into it and heat gently over a medium heat. Add to this your red pepper and stir to coat in the oil and allow to soften but not brown for approx. 10 minutes, reduce the heat if it starts to go crisp too much. You want this quite soft but not crispy. 2] while the pepper is cooking place your salmon, skin side down onto a board, using a sharp knife cut the flesh in half but leave the skin attached. Holding one end slide the knife under the salmon flesh and part it from the skin. Repeat this with all your salmon until you have four skinned pieces in front of you. Now take the knife and slice each quarter into thin slices [ cutting downwards from the top of the salmon to the bottom – each quarter will make at least 10 thin slices] 3] Now your pepper is soft, reduce the heat if you haven’t already and add all the red Thai curry paste, stir to combine, and cook for approx. 1 minute to release the spiciness. 4] With the frying pan still over the very gentle heat, add half of the 200ml of chicken stock you have made, then add your creamed coconut stirring well to combine the two liquids together you will find it thickens quite quickly so you need to add the rest of your stock to get a consistency of double cream. 5] Immediately add your salmon to the frying pan, treat it gently as you stir to coat it in the sauce. The heat must be gentle you want the salmon to cook but not end up in small flakes. – let this cook for approx. 10 minutes over a very gentle heat. You will know when it is cooked as the salmon loses its dark colour and goes paler and flakes very easily when gently pushed with a spatula. 6] Drain your noodles, if the sauce is becoming too gloopy then add a tablespoon of the liquid to loosen it before adding the noodles to the pan, you need to be gentle to coat the noodles and warm them through. The sauce with the salmon in should be able to coat the noodles and stick to them. After 2 minutes heating the noodles, your dish is ready to serve.