• 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


  • 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

Recent Recipes

Thai Green Salmon


Aimee's take on the thai green curry, it's light and zingy and not too spicy with the sauce on the side.
Prep Time
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recipes, made simple