Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons Woolworths extra virgin olive oil
- 460grams skin-off salmon fillets
- 1/3 cup green curry paste
- 400milliliter canned light coconut milk
- 225grams canned sliced bamboo shoots, drained
- 2 bunches broccolini, ends trimmed, halved crossways
- 200grams Thai rice noodles
- 1 cup bean sprouts, trimmed
- 1 punnet Thai basil, leaves picked
- 1 long red chilli, thinly sliced
Description
For a rich green curry, loaded with noodles and veg, flaked salmon, chilli and fragrant Thai basil, look no further than this simple and delicious recipe.
Method
Step 1 of 4
Heat oil in a large, deep frying pan with a lid over medium heat. Add salmon and cook for 5 minutes, turning halfway through cooking. Transfer to a plate and set aside.
Step 2 of 4
Add curry paste and stir fry for 2 minutes or until fragrant. Add milk and bamboo shoots, then stir to combine. Add broccolini, then cover and cook for 5 minutes or until broccolini is tender.
Step 3 of 4
Meanwhile, cook noodles according to packet instructions.
Step 4 of 4
Flake salmon into large chunks, then add to curry mixture. Toss through noodles and serve topped with sprouts, basil and chilli.
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