Cheese on Toast
Thai green salmon with green beans and potato

Ingredients

  • New Potatoes
  • 2 Salmon Fillets
  • 1 dessert spoon Thai Green Curry Paste
  • 1/2 Lime
  • 1tsp Fish Sauce
  • 200ml Coconut Milk (or 1/4 coconut block)
  • 1 handful Coriander

Method

  • Prep the salmon. Place the salmon in tin foil, sprinkle with salt and pepper, and place thin slices of lime on top. Loosely wrap.
  • Chop the new potatoes in half and boil for 20 mins
  • Once the potatoes have been on for 5 minutes, put the salmon in the oven at 200° for 15 mins
  • Meanwhile, in a frying pan, fry off a dessert spoon of Thai green curry paste on a medium heat for no longer than a minute – just to release the flavours
  • Add 200ml coconut milk into the pan, then crumble in 1/4 to 1/2 veg stock cube (to taste), juice from half a lime and fish sauce
  • Heat through till it starts to simmer, then keep on a low heat
  • Meanwhile, finely chop a good handful of coriander
  • Place green beans in a Pyrex bowl with a splash of water and salt, cover with a plate and steam in the microwave for 4 minutes on high.
  • Once the potatoes have finished boiling, drain them, then add a glug of olive oil, a pinch of salt and pepper, and the majority of the coriander into the saucepan and give it a good shake (or crush slightly with a masher and mix)
  • Plate up and sprinkle on the remainder of the coriander for garnish
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    Thai green salmon with green beans and potato
    Home / Thai / Thai Green Salmon

    Thai Green Salmon

    by

    Aimee
    Aimee's take on the thai green curry, it's light and zingy and not too spicy with the sauce on the side.
    Serves
    2
    Prep
    10m
    Cook
    20m

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