Tasmanian Atlantic Salmon Thai Green Curry

Created by: Tassal Tasmanian Salmon

Serves: 2

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

  • 2 portions (approx. 260g) Tassal salmon fillets, skin-off, cut into 4cm cubes
  • ½ tbsp coconut oil
  • 2 tbsp green curry paste
  • 1 lemongrass stalk, bruised, (optional)
  • 270ml coconut milk
  • 75ml boiling water
  • 300g green beans, trimmed
  • 200g sugar snap peas
  • 1 bunch broccolini, cut into 4cm pieces
  • 1 tsp fish sauce
  • juice of one lime
  • 1 cup steamed jasmine rice
  • ¼ cup fresh coriander leaves
  • 1 green chilli, thinly sliced (optional)
  • lime wedges to serve

Method

STEP 1

Heat the oil in a large frying pan on a medium-high heat. Add the lemongrass and curry paste, stir-fry for 2 minutes until fragrant.

STEP 2

Stir in the coconut milk and boiling water. Bring to a simmer and cook for 10 minutes.

STEP 3

Add beans, broccolini and peas. Cook for 5 minutes.

STEP 4

Stir in the fish sauce and lime juice. Carefully add the salmon, cover and cook for 4 minutes until the fish is just cooked and the vegetables are tender.

STEP 5

Discard the lemongrass stalk and serve with rice. Top with sliced green chilli, coriander and lime wedges.