Salmon Green Curry
Fresh and fragrant, this healthy twist on a classic thai green curry will become your new favourite.
Keywords
- salmon
- green curry
- thai
- bok choy
- brown rice
- quinoa
- lemongrass
- garlic
- spinach
- lime
- dinner
- healthy
- fresh and light
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Cooking tools:
- Food processor
- Saucepan
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 1 teaspoon extra virgin olive oil
- 400ml can coconut milk
- 2 cups (500ml) coconut water
- 2 stalks lemongrass, bruised and halved
- 8 thai lime leaves
- 1 long green chilli, halved
- 1 tablespoon fish sauce
- 4 x 150g fillets skinless salmon
- 1 bunch (300g) bok choy, trimmed and halved
- 2 cups (160g) bean sprouts, trimmed
- shiso leaves and lime wedges, to serve
- ginger brown rice or coconut quinoa, to serve
- 2 eschalots (French shallots), chopped
- 2 cloves garlic
- 5 cups (100g) baby spinach leaves, blanched
- 6 stalks (stems and roots included) coriander (cilantro), chopped
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