Salmon Green Curry | Donna Hay

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