Salmon Thai Green Curry

Ingredients

2 Tassal Quick & Healthy frozen Tasmanian
   salmon fillets
100g green curry paste
400g coconut cream
1 medium sweet potato, peeled and diced
   into 3cm cubes
1 large zucchini, sliced
100g corn kernels from 1 fresh corn cob
1 bunch bok choy, washed
1 red capsicum, thinly sliced
1 small handful of bean shoots/sprouts
4 Tbsp fresh coriander
Jasmine rice to serve
Lime/lemon wedges, to garnish

Defrost salmon in refrigerator overnight. Cook Jasmine rice as per pack instructions. In a wok or large deep pan, gently fry the curry paste for 1 – 2 minutes until fragrant. Stir coconut milk into the paste over a low heat. Add the sweet potato and cook gently for 10 – 12 minutes until almost tender. Add zucchini, corn, bok choy and red capsicum and simmer for 2 – 3 minutes. Stir salmon through and cook for a further 2 – 3 minutes. Add the bean shoots and sprinkle over the fresh coriander. Garnish with wedges of lime or lemon.