Salmon Coconut Curry

Ingredients

• 540g Salmon fillet
• 300g Rice
• 260ml Coconut milk
• 60g Thai green curry paste
• 1 head Broccoli
• 1 capsicum Capsicum

Method

1. Prep the ingredients Set out salmon, rice, coconut milk, Thai green curry paste, broccoli and capsicum. Wash, trim, and chop broccoli and capsicum before heating the pan. Measure coconut milk and Thai green curry paste. Remove any skin and bones from the salmon and cut it into 3 cm pieces.
2. Start the rice Cook rice according to the packet directions so it is ready when the curry finishes.
3. Fry the base Heat a large non-stick saucepan over medium heat with two tablespoons of water, then stir in the Thai green curry paste for 30 seconds until fragrant, keeping it moving so it does not catch.
4. Simmer the sauce Stir in coconut milk and 1/2 cup water. Simmer for 10-15 minutes until the sauce thickens.
5. Finish with vegetables Add broccoli and capsicum to the sauce and simmer for 3-5 minutes until the broccoli is just tender.
6. Cook the salmon Gently add the salmon pieces to the sauce and simmer for 4-5 minutes until the flesh flakes easily.
7. Serve Spoon the curry over the rice and divide into serves.