Jack's tasty Thai green fish curry


30 minutes (feeds 4)



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.


  1. chop all veg finely

  2. 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.

  3. put rice on to boil

  4. 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.

  5. rice normally takes 12-15 mins, drain with a seive and leave to cool in the pan.

  6. 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.

  7. season with salt to taste, serve and garnish with an optional fresh coriander.