Salmon Thai Green Curry | Shemin's Recipes

Ingredients

• Pre-heat the oven to 180 ° c / gas mark 4.
• Empty the can of coconut milk into a bowl and whisk together to combine the solid and liquid parts.
• Bake the salmon in the pre-heated oven for around 20 minutes or until cooked to your liking.
• Place the desiccated coconut into a small, dry frying pan and heat, stirring often until it turns a light golden colour. Remove from the heat and set aside until ready to serve.
• Serve the rice sprinkled with the toasted coconut and plate up with the Thai green salmon and the pickled veggie ribbons.