
Jack's tasty Thai green fish curry
30 minutes (feeds 4)
Ingredients
long grain rice
2 boneless salmon fillets
4 tbsp green curry paste
1 tin coconut milk
1 tin butter beans
1 lemon
(choice of vegetables, keep it colourful)
Carrots, red/yellow Peppers, Corgette, Onion, Celery, spring onion, mushrooms.
(optional spice extras)
fresh garlic, fresh chilli, fresh ginger, fresh coriander.
Method
-
chop all veg finely
-
add curry paste to pan and begin to cook on a medium heat for 5 minutes, add fresh garlic/ginger,chilli and cook for a further minute.
-
put rice on to boil
-
add coconut milk and the butter beans to the veg, heat until simmering/just boiling and add salmon, cover the pan with a lid so that the fish gets cooked thoroughly with steam.
-
rice normally takes 12-15 mins, drain with a seive and leave to cool in the pan.
-
after cooking the fish for 8 mins, check that it is cooked (it should flake apart when proded) remove from heat and add juice of a full lemon.
-
season with salt to taste, serve and garnish with an optional fresh coriander.