Jack's tasty Thai green fish curry

 

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30 minutes (feeds 4)

 

Ingredients

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long grain rice

2 boneless salmon fillets

4 tbsp green curry paste

1 tin coconut milk

1 tin butter beans

1 lemon

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(choice of vegetables, keep it colourful)

Carrots, red/yellow Peppers, Corgette, Onion, Celery, spring onion, mushrooms.

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(optional spice extras)

fresh garlic, fresh chilli, fresh ginger, fresh coriander.

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Method

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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.

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