Created by ImPat on October 5, 2018
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.