Thai Green Salmon Curry

14 mins
Serves 1
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Directions

  1. 1Add the garlic, ginger, turmeric, and Thai green curry paste and cook for 2 minutes.
  2. 2Add the garlic, ginger, turmeric, and Thai green curry paste and cook for 2 minutes.
  3. 3Add the garlic, ginger, turmeric, and Thai green curry paste and cook for 2 minutes.
  4. 4Pour in the coconut milk and veg stock and stir it well.
  5. 5Pour in the coconut milk and veg stock and stir it well.
  6. 6Pour in the coconut milk and veg stock and stir it well.
  7. 7Lay the salmon fillets in the pan, spoon over some of the sauce.
  8. 8Lay the salmon fillets in the pan, spoon over some of the sauce.
  9. 9Lay the salmon fillets in the pan, spoon over some of the sauce.
  10. 10Cover with a lid and cook for 10 minutes.
  11. 11Cover with a lid and cook for 10 minutes.
  12. 12Cover with a lid and cook for 10 minutes.
  13. 13Now add the broccoli, courgette, and spinach.
  14. 14Now add the broccoli, courgette, and spinach.
  15. 15Now add the broccoli, courgette, and spinach.
  16. 16Cover with the lid again and cook for 2 more minutes until the veg has wilted down.
  17. 17Cover with the lid again and cook for 2 more minutes until the veg has wilted down.
  18. 18Cover with the lid again and cook for 2 more minutes until the veg has wilted down.
  19. 19Add the zest and juice of a lime, soy sauce, and Thai basil.
  20. 20Add the zest and juice of a lime, soy sauce, and Thai basil.
  21. 21Add the zest and juice of a lime, soy sauce, and Thai basil.
  22. 22Taste for seasoning.
  23. 23Taste for seasoning.
  24. 24Taste for seasoning.
  25. 25Dish it up with some rice.
  26. 26Dish it up with some rice.
  27. 27Dish it up with some rice.
  28. 28Spoon over some of the sauce.
  29. 29Spoon over some of the sauce.
  30. 30Spoon over some of the sauce.
  31. 31Sprinkle over some chopped peanuts and sliced chili.
  32. 32Sprinkle over some chopped peanuts and sliced chili.
  33. 33Sprinkle over some chopped peanuts and sliced chili.

Ingredients

  • 4 salmon fillets
  • 4 salmon fillets
  • 4 salmon fillets
  • 2 tsp coconut oil
  • 2 tsp coconut oil
  • 2 tsp coconut oil
  • 3 tbsp Thai green curry paste
  • 3 tbsp Thai green curry paste
  • 3 tbsp Thai green curry paste
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 10 g ginger, minced
  • 10 g ginger, minced
  • 10 g ginger, minced
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 400 ml light coconut milk
  • 400 ml light coconut milk
  • 400 ml light coconut milk
  • 150 ml vegetable stock
  • 150 ml vegetable stock
  • 150 ml vegetable stock
  • 150 g tender stem broccoli
  • 150 g tender stem broccoli
  • 150 g tender stem broccoli
  • 50 g baby spinach
  • 50 g baby spinach
  • 50 g baby spinach
  • 1 courgette, thinly sliced
  • 1 courgette, thinly sliced
  • 1 courgette, thinly sliced
  • 2 limes, zest and juice
  • 2 limes, zest and juice
  • 2 limes, zest and juice
  • 20 g Thai basil, chopped
  • 20 g Thai basil, chopped
  • 20 g Thai basil, chopped
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 50 g raw rice per person Rice
  • 50 g raw rice per person Rice
  • 50 g raw rice per person Rice
  • 20 g roasted peanuts, chopped
  • 20 g roasted peanuts, chopped
  • 20 g roasted peanuts, chopped
  • Sliced chili
  • Sliced chili
  • Sliced chili
  • Lime wedge
  • Lime wedge
  • Lime wedge

Equipment

panlid