Thai Green Curry with Salmon and Baby Corn
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Ingredients
- 500 g salmon fillets, skinless, cut into chunks
- 3 tbsp thai green curry paste
- 400 ml coconut milk
- 150 g baby corn
- 3 kaffir lime leaves
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 15 g fresh thai basil leaves
- 1 fresh red chillies
Nutrition (per serving)
- Calories
- 492 kcal
- Protein
- 29.2 g
- Carbohydrate
- 7 g
- of which sugars
- 4.7 g
- Fat
- 37.7 g
- of which saturates
- 21.5 g
- Fibre
- 2.3 g
- Salt
- 1.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve the baby corn lengthways.
- 2
Fry the thai green curry paste in a little of the coconut milk in a wide pan for 2 minutes until fragrant.
- 3
Stir in the rest of the coconut milk and the kaffir lime leaves and bring to a gentle simmer.
- 4
Add the baby corn and simmer for 4 minutes, then lower the salmon chunks into the sauce.
- 5
Poach gently for 5 to 6 minutes until the salmon is opaque and just cooked through; avoid stirring hard or it will break up.
- 6
Season with the fish sauce and palm sugar, scatter with thai basil and sliced red chilli, and serve with jasmine rice.
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