Salmon Green Curry

Ingredients

• 200 g salmon
• 160 g jasmine rice
• 1 medium zucchini
• 80 g spinach
• 100 g peas
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 120 ml light coconut milk
• 1 tbsp curry paste
• 300 ml chicken or vegetable stock
• 1 tbsp torn basil
• 1 lime cut into wedges

Method

1. Step 1

   Cook the 160 g jasmine rice according to the package directions, then fluff it with a fork and keep it warm.

2. Step 2

   Pat the 200 g salmon dry, remove any pin bones, and cut it into large bite-sized cubes.

3. Step 3

   Slice the zucchini into half-moons (1 medium), roughly chop the spinach (80 g), and thaw the peas (100 g).

4. Step 4

   Heat a pot, add a little oil, and cook the salmon for a few minutes until it starts to brown.

5. Step 5

   Add the vegetables that need the longest cooking time first, then stir in the ingredients for the green curry coconut broth and enough water or stock to create a broth.

6. Step 6

   Simmer the pot gently until the vegetables are tender and the salmon is fully cooked. If you are using quick vegetables like spinach, add them for the last 1 to 2 minutes only.

7. Step 7

   Spoon the hot jasmine rice into serving bowls so the curry or soup can be poured over the top.

8. Step 8

   Taste and adjust with salt, lemon, or lime as needed, then serve and finish with basil and lime.