Thai Salmon Green Curry
with carrot and pak choi- Fish
- Cereals containing gluten
- Wheat
Salmon is a staple in modern Thai cooking , with the country being the biggest consumer of the fish in Southeast Asia. It's unsurprising then, that Thai curry paste is such a fantastic flavour combination for this omega-rich ingredient!
Ingredients
1 unit(s)
Pak Choi
½ unit(s)
Lime
150 grams
Jasmine Rice
200 grams
Salmon
(Contains: Fish)
1 pack(s)
Coconut Milk
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Carrot
1 sachet(s)
Green Thai Style Paste
1 unit(s)
Chilli
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Place a pan over high heat with a drizzle of oil. Pat the salmon dry with kitchen paper. Toss with a drizzle of oil and half the Thai spice mix. Season with salt and pepper.
Once hot, add the salmon fillets, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
Tip: You can remove the skin of the salmon if you'd like.
- Meanwhile, trim the carrot (no need to peel), quarter lengthways and chop widthways into small pieces.
- Trim the pak choi then thinly slice widthways.
- Zest half the lime. Cut into thick wedges.
- Halve the chilli and discard the core and seeds. Finely chop.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Return the pan to medium-high heat with another drizzle of oil, if required.
- Fry the carrots and cook until softened, 5-6 mins. Then add the remianing Thai spice mix and Pak choy and cook for 1-2 mins.
- Add the green Thai paste, coconut milk and chilli (use less if you dont like the spice).
- Squeeze in the juice of one lime wedge (per 2P)
- Season to taste with salt and pepper. Stir together and cook until the veg is tender, a further 2 mins.
Add a splash of water if required to loosen the curry. Season to taste with salt and pepper, if required.
Place the fish in the curry and allow to warm through.
- Stir the lime zest through the rice, fluffing it up as you go.
- Divide the rice between bowls and top with the salmon curry.
- Scatter the crispy onion over the top.
- Serve remaining lime wedges alongside for squeezing over.
Explore Similar Recipes
