Thai Salmon Green Curry Thai Salmon Green Curry

Thai Salmon Green Curry | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

Fish sauce has a strong taste that mellows slightly as it cooks. If you're not used to it, add it in small quantities, until desired flavour is achieved.

  • Prep time 10 minutes
  • Total time 20 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1/3 cup green curry paste
  • 2 cans (each 400 mL) coconut milk
  • 1 to 3 tsp fish sauce (optional)
  • 1 head broccoli , cut in florets (about 6 cups)
  • 1 sweet green pepper , thinly sliced
  • 1 cup sliced sugar snap peas
  • 1/2 cup sliced green onions (approx)
  • 450 g cooked salmon , broken in large pieces
  • 1 tablespoon lime juice (approx)
  • fresh basil leaves (optional)

Method

In large saucepan, heat oil over medium heat; cook curry paste, stirring constantly, for 1 minute. Stir in coconut milk and fish sauce to taste (if using); bring to boil over medium-high heat. Add broccoli, green pepper, snap peas and green onions. Reduce heat to medium-low; cover and simmer, stirring occasionally, until broccoli is tender-crisp, 4 to 7 minutes.

Gently stir in fish and lime juice just until heated through. Sprinkle with basil (if using). Serve with short-grain rice or rice noodles; top with more sliced green onions and lime juice, if desired.  
 

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 3 g
  • Sodium 710 mg
  • Sugars 5 g
  • Protein 21 g
  • Calories 464
  • Total fat 40 g
  • Potassium 755 mg
  • Cholesterol 47 mg
  • Saturated fat 26 g
  • Total carbohydrate 11 g

%RDI

  • Iron 43
  • Fibre 0.0
  • Folate 30
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14
  • Vitamin C 100
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai Salmon Green Curry

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