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