Quick Salmon in a Thai Green Curry

What is the big difference between Green & Red Thai curry ? The difference is in the type of chilis that are used… red chilis or green chilis. The flavours differ in that the Red Thai Curry paste is a bit spicier & the Green Thai Curry is a bit on the sweeter side. I have never used Thai Green curry paste before…  for no particular reason, just the recipes I have made use Red Thai curry, so I was interested in finding out if we would like this recipe..we did! Very quick & simple to make…. this is a good recipe if you do not have too much time to cook… or even if you do…it is delish!

This recipe is adapted from Canadian Living Magazine…I did not change much, just a few things…Thai Salmon Green Curry Nov 13, 2017

The salmon is cooked before putting it into the sauce…so I popped the salmon into the oven, roasted it while I was making the sauce. If you have left-over salmon, this recipe is great for that!  Or, cook the salmon the night before & then this is really quick to put together for dinner.I served it with sticky rice…you could use rice noodles as well but there is a lot of sauce so I like rice with it to soak up the delicious sauce!

Here is a grocery list for you since you might not have all of the ingredients in your pantry & fridge

1 jar Thai green curry paste

2 cans coconut milk

fish sauce

1 head of broccoli ( about 6 cups)

1 red pepper

1 bunch of green onions

450 g salmon

1 lime

cilantro or fresh basil leaves to garnish —  these are optional

Here is the recipe

Ingredients

450g cooked salmon, SEE #1 OF METHOD. ( I think you could use more if you want….)

1 head of broccoli ..that will cut into about 6 cups

1 red pepper

1/2 cup green onions

1 tbsp oil

1/3 cup green curry paste

2 cans coconut milk (400 ml) each

1 tsp fish sauce (optional)

1 tsp lime juice

fresh basil leaves cilantro to garnish…optional

cooked rice or rice noodles to serve

Method

1. Cook your salmon now if it isn’t pre-cooked… I seasoned the salmon with salt & pepper & roasted it at 450f until it was cooked through…which took about 15 minutes..but it depends on how thick your salmon is. When the salmon is cooked remove from the oven & set it aside until the sauce is ready to put the salmon into it
2. Cut the broccoli into bite size pieces, set aside
3. Cut the red pepper into thin strips, set aside
4. Cut the green onions into slices, set aside
5. In a large pot, heat the oil & add the green curry paste, cook it for about a minute…but be careful…if the oil is too hot the curry paste will splatter all over…. that’s what happened to me…so keep thereat at a medium heat STIR OFTEN…
6. Add the 2 cans of coconut milk, mix well…. I used a whisk
7. Bring this to a boil…
8. Add the prepared broccoli,  red pepper & green onions
9. Reduce the temperature, cover the pot & cook for about 5 minutes until the broccoli is tender crisp
10. Break the cooked salmon into large chunks & add to the curry mixture. Stir
11. I cooked this again for a few minutes to heat the fish through & make sure it is coated with the sauce
12. Serve with fresh basil leaves or cilantro to garnish
13. I served this  over cooked rice

Enjoy!!!