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Salmon Thai Green Curry

  • 20 MinCooks in 20 Min
  • Easy Easy
  • Serves 4Serves 4

METHOD

Step 1

Cook Jasmine rice as per pack instructions.

Step 2

In a wok or large deep pan, gently fry the curry paste for 1 – 2 minutes until fragrant.

Step 3

Stir coconut milk into the paste over a low heat.

Step 4

Add the sweet potato and cook gently for 10 – 12 minutes until almost tender.

Step 5

Add zucchini, corn, bok choy and red capsicum and simmer for 2 – 3 minutes.

Step 6

Stir salmon through and cook for a further 2 – 3 minutes.

Step 7

Add the bean shoots and sprinkle over the fresh coriander.

Step 8

Garnish with wedges of lime or lemon.

Ingredients

  • 260g Tassal Fresh Tassie Salmon, skin-off, cubed
  • 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