A deliciously simple green curry and not as rich as you might imagine. If using fresh beans, blanch before adding.
|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|
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- 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.
- 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.
- Serve on rice garnished with coriander or basil.