One-Pot

Salmon Thai Green Curry

Name: Salmon Thai Green Curry
Ingredients: 2 salmon fillets; 1 tsp gochugaru powder; 1 tbs honey; Extra virgin olive oil; 1 tbs coconut oil; 2 tbs green curry powder or paste; 1/2 red onion, sliced; 400ml can of coconut milk; 1 tbs fish sauce; 1 tbs coconut sugar (optional); 1 cup baby spinach; 2 limes; Finely slice red chilli, for garnish; Coriander, to garnish

by Maddy from @mamanutritionist

Foodies, ready for a flavour bomb? This umami Thai Green Curry with Salmon is crafted by the wonderful Maddy from @mamanutritionist and makes for another delicious, nutritious and quick mid-week meal to add to your weekly rotation.

Salmon Thai Green Curry

Maddy Pitt (@mamanutritionist)

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Author:

Maddy Pitt (@mamanutritionist)

Ingredients

2 salmon fillets
1 tsp gochugaru powder
1 tbs honey
Extra virgin olive oil
1 tbs coconut oil
2 tbs green curry powder or paste
1/2 red onion, sliced
400ml can of coconut milk
1 tbs fish sauce
1 tbs coconut sugar (optional)
1 cup baby spinach
2 limes
Finely slice red chilli, for garnish
Coriander, to garnish

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Directions

Preheat your oven on the grill setting to high heat.
Coat your salmon fillets with olive oil and place them skin side down on a lined baking tray. Top with gochugaru and honey. Grill for 3–5 minutes until crispy on top, then set aside.
Season your shallow dutch with coconut oil over medium heat. Add the curry paste and cook until fragrant.
Add the onion and cook for 1 minute, then stir through the coconut milk, fish sauce, juice of a lime and optional sugar.
Once bubbling, mix through the baby spinach and slide the salmon fillets into the sauce. Let simmer for 5 minutes.
Serve the curry over some plain or coconut jasmine rice. Garnish with fresh coriander, chilli and wedges of lime.