Our Recipe BoxesGift Cards
Roasted Salmon and Thai Green Style Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Salmon and Thai Green Style Curry

Roasted Salmon and Thai Green Style Curry

with Tenderstem® Broccoli and Pak Choi

This Roasted Salmon and Thai Green Style Curry takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

80 grams

Tenderstem Broccoli

1 unit(s)

Pak Choi

½ unit(s)


150 grams

Jasmine Rice

2 unit(s)

Salmon Fillets

(Contains Fish)

90 grams

Thai Green Style Paste

200 milliliter(s)

Coconut Milk

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)3333 kJ
Energy (kcal)797 kcal
Fat40.7 g
of which saturates22.7 g
Carbohydrate70.7 g
of which sugars6.8 g
Protein31.5 g
Salt2.34 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Baking Paper
Baking Tray
Large Saucepan


Get Prepped

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.

Cook the Rice

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).

Roast the Salmon

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, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Make your Curry Sauce

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 and sugar for the sauce. Season with salt and pepper. Bring to the boil, then lower the heat and simmer until slightly thickened, 4-5 mins.

Add the Veg

Once thickened, add the broccoli to the curry sauce 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.

Finish and Serve

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.