Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 17.77 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 500grams frozen peas
- 1/4 bunch basil, fresh, chopped
- 1 bunch coriander, fresh, chopped
- 50grams Thai green curry paste
- 1 2/3 cup coconut milk, can, light
- 1teaspoons fish sauce
- 5 large spring onions, sliced, green tips reserved
- 150grams rice noodles
- 1teaspoons olive oil
- 4 medium salmon fillets
- 1 medium lime, juice
Description
This simple salmon curry comes together quickly for a delicious, light midweek dinner.
Method
Step 1 of 5
Add the frozen peas, basil, two thirds of the coriander, green curry paste, half the spring onions and coconut milk to a large saucepan on a medium heat, cover and simmer for 10 minutes.
Step 2 of 5
Bring a large saucepan of water to the boil then turn off the heat and add the noodles. Leave to cook for 6-7 minutes until soft, then drain.
Step 3 of 5
Heat the olive oil in a large wok on a medium high heat and cook salmon fillets for 3 minutes on each side, remove from the wok and cook the spring onions for 2 minutes.
Step 4 of 5
Remove the pea curry from the heat and using a handheld blender, blitz the pea curry mix to a smooth, vibrant green sauce. Cook for 2 minutes to reheat.
Step 5 of 5
Divide the pea sauce between four wide bowls and top each with noodles and salmon. Finish with chopped spring onion tips, a squeeze of lime juice and the remaining coriander and serve.
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