Thai Salmon Green Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serrvings
- 1 tbsp canola oil
- 2 tbsp green curry paste
- 1 (400ml) can coconut milk
- 1 tbsp fish sauce plus more to taste
- 3 cups broccoli florets
- 1 small green bell pepper sliced
- 16 sugar snap peas
- ½ lb cooked salmon cut into chunks
- 1 tbsp lime juice
- 1/2 cup fresh Thai basil leaves
In a large saucepan, heat the oil over medium heat. Add the curry paste and saute until aromatic, about 2 minutes.
Add the coconut milk and fish sauce, and bring to a boil.
Add the broccoli florets, bell pepper and snap peas. Cover and cook, stirring constantly until broccoli is tender- crisp, about 5 minutes.
Gently stir in the salmon, lime juice and basil leaves. Cook until the salmon is heated through. Season to taste with fish sauce.
Remove from the heat. Serve with rice.
Calories: 351kcal | Carbohydrates: 10g | Protein: 16g | Fat: 29g | Saturated Fat: 20g | Cholesterol: 31mg | Sodium: 415mg | Potassium: 787mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1940IU | Vitamin C: 90.5mg | Calcium: 76mg | Iron: 4.7mg