Thai green curried salmon

A deliciously simple green curry and not as rich as you might imagine. If using fresh beans, blanch before adding.

Ingredients

2 tsp	Canola oil
1 ½ Tbsp	Thai green curry paste
1 large	Shallot, diced
1 cup	Coconut milk, lite
2 pieces	Boneless salmon fillets, approx. 100g each (Main)
1 cup	Baby peas, thawed (if frozen)
1 serving	Coriander, or basil, to garnish

Directions

1. Heat the oil in a non-stick frying pan. Add the green curry paste and heat for 30 seconds. Add the shallot and fry gently for 1-2 minutes.
2. Pour in the coconut milk and bring to a simmer. Add the salmon — skin-side down — and the beans. Cover and heat through gently for about 5 minutes, until the salmon is cooked.
3. Serve on rice garnished with coriander or basil.

More curry recipes from Jan

• Paneer with spinach
• Slow-cooked whole curried chicken