Fragrant Thai Green Curry With Salmon

4
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"From one of our national supermarkets and their free monthly magazine May 2018."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (460.3 g)
  • Calories 655
  • Total Fat - 21.5 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 26.8 mg
  • Sodium - 1461.3 mg
  • Total Carbohydrate - 83.1 g
  • Dietary Fiber - 12 g
  • Sugars - 8.9 g
  • Protein - 36.3 g
  • Calcium - 238.1 mg
  • Iron - 4.4 mg
  • Vitamin C - 62.7 mg
  • Thiamin - 1.3 mg

Step 1

Combine coconut milk and whole lime leaves in a large saucepan of wok and bring to a simme3r over medium heat and stir in curry paste and simmer for 2 minutes.

Step 2

Add zucchini and broccoli and place salmon on top of vegetables and cover and simmer for 4 minutes or until salmon is just cooked through and flakes easily.

Step 3

Meanwhile, place rice noodles in a large heatproof bowl and cover with boiling water and stand for 5 minutes or until soft and drain well.

Step 4

Stir edamame, sugar and fish sauce into curry and sprinkle curry with shredded kaffir lime leaf and chilli and serve with rice noodles and lime halves.

Tips & Variations


No special items needed.

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