Preparation time is 10minutes
Cook time is 12minutes
Total time is 22minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons thai green curry paste
- 1tablespoons fish sauce
- 4 skinless salmon fillet
- 1 broccoli, cut into florets
- 1 red chilli, finely sliced
- 1 zucchini, sliced
- 2 limes, halved
- 200grams dried wide rice noodles
- 2 kaffir lime leaves (plus 1 kaffir lime leaf, finely sliced)
- 1tablespoons brown sugar
- 250grams edamame beans, podded
- 400milliliter light coconut milk
Method
Step 1 of 4
Combine coconut milk and whole lime leaves in a large saucepan or wok. Bring to simmer over medium heat. Stir in curry paste and simmer for 2 minutes.
Step 2 of 4
Add zucchini and broccoli. Place salmon on top of vegetables. Cover and simmer for 4 minutes or until salmon is just cooked through and flakes easily.
Step 3 of 4
Meanwhile, place rice noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until soft. Drain well.
Step 4 of 4
Stir edamame, sugar and fish sauce into curry. Sprinkle curry with shredded kaffir lime leaf and chilli. Serve with rice noodles and lime halves.
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