Directions
- 1Add the garlic, ginger, turmeric, and Thai green curry paste and cook for 2 minutes.
- 2Pour in the coconut milk and veg stock and stir it well.
- 3Lay the salmon fillets in the pan, spoon over some of the sauce.
- 4Cover with a lid and cook for 10 minutes.
- 5Now add the broccoli, courgette, and spinach.
- 6Cover with the lid again and cook for 2 more minutes until the veg has wilted down.
- 7Add the zest and juice of a lime, soy sauce, and Thai basil.
- 8Taste for seasoning.
- 9Dish it up with some rice.
- 10Spoon over some of the sauce.
- 11Sprinkle over some chopped peanuts and sliced chili.
Ingredients
- 4 salmon fillets
- 2 tsp coconut oil
- 3 tbsp Thai green curry paste
- 2 garlic cloves, minced
- 10 g ginger, minced
- 2 tsp turmeric
- 400 ml light coconut milk
- 150 ml vegetable stock
- 150 g tender stem broccoli
- 50 g baby spinach
- 1 courgette, thinly sliced
- 2 limes, zest and juice
- 20 g Thai basil, chopped
- 2 tbsp soy sauce
- 50 g raw rice per person Rice
- 20 g roasted peanuts, chopped
- Sliced chili
- Lime wedge
Equipment
panlid
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