Roasted Salmon and Thai Green Style Curry
with Tenderstem® Broccoli and Pak Choi
- Fish
This Roasted Salmon and Thai Green Style Curry is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
80
Tenderstem® Broccoli
1
Pak Choi
½
Lime
150
Jasmine Rice
2
Salmon Fillets
(Contains: Fish)
90
Thai Green Curry Paste
200
Coconut Milk
Not included in your delivery
300
Water for the Rice
½
Sugar for the Sauce
75
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the Tenderstem® broccoli into thirds. Trim the pak choi, then thinly slice widthways.
Zest and halve the lime.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
After the rice has cooked for 5 mins, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
When the oven is hot, roast the salmon on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the Thai green curry paste and fry for 1 min.
Stir in the coconut milk, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper. Bring to the boil, then lower the heat and simmer until slightly thickened, 4-5 mins.
Once thickened, add the broccoli to the curry and simmer for 3 mins.
Add the pak choi, then stir together and cook until the veg is tender, 2 mins more.
Squeeze in some lime juice, then taste and season with salt, pepper and more lime juice if needed.
When everything's ready, fluff up the rice with a fork and stir through the lime zest. Share between your bowls.
Spoon the Thai green style curry alongside the rice, then top with the salmon.
Serve with the remaining lime cut into wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Thai green sauce delivers a noticeable kick that many enjoy, though some find it quite spicy; adding extra coconut milk can help balance the heat.
- Ease of prep: Most find this straightforward and quicker than expected, with the one-pot vegetable cooking keeping things simple.
- Suggestions: Use only one sachet of Thai green curry paste if you prefer a milder sauce, and add a splash of cornflour if the sauce needs thickening. Some suggest marinating the salmon with soy sauce before roasting, and adding extra greens such as mangetout or mushrooms to bulk out the dish.
- Next-day meals: The dish keeps well overnight and tastes just as good the following day, making it a great option for two meals.
- Portions: The salmon portions are frequently noted as on the small side, so consider supplementing with an extra fillet if cooking for two hungry people.
