GREEN CURRY WITH SALMON

This is a very delicious, mild and fragrant salmon curry. It is super easy to make if you are using bought green curry paste, but if you have some homemade curry paste, you'll find that it tastes even better. I usually make a big batch of it and freeze it in small quantities. You can find the recipe in the link below. It just happened that the day I cooked this dish, the electricity had gone out, so some of the photos look a bit funny because they were taken with a flash because there wasn't much daylight left!

INGREDIENTS

3 kaffir lime leaves
300g potatoes, peeled, cut into 2cm cubes
3 Tbsp Thai green curry paste
300ml coconut milk
150g green beans, trimmed, cut into 4cm lengths
1 Tbsp fish sauce
1 Tbsp light soy sauce
Juice of 1 lime
2 tsp grated palm sugar or brown sugar
4 salmon fillets, cut into large chunks
Jasmine rice, to serve

METHOD:
Finely shred 1 kaffir lime leave and set aside to garnish. If you want to make your own Thai green curry paste, click here.
Par-cook the potato in boiling water for 5 minutes. Drain.

Heat a wok over medium heat. Add the curry paste and stir-fry for 1 minutes until fragrant.

Add the coconut milk and remaining 2 lime leaves, then bring to the boil.

Add the potato, turn the heat to low, then simmer for 5 minutes.

Add the beans and cook for a further 2 minutes, then stir in the fish sauce, soy, lime juice and sugar, adjusting to taste.

Gently stir in the salmon, then cook for a further 4-5 minutes until the salmon is cooked to your liking and the vegetables are tender.

Garnish with the shredded lime leaf, then serve with the rice.

Serves 4

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