Salmon Thai-Style Green Curry
with Tenderstem Broccoli, Bok Choy and Crispy Shallots
Nourishing, flavour-packed, and bursting with fresh green veg, Chef Gaby has created a classic Thai Green Curry that you’re going to love. Our special Thai curry paste gives the dish a brilliant kick of heat, whilst the garnish adds a beautiful layer of texture. Served with jasmine rice, a squeeze of fresh lime and a sprinkling of crispy shallots, this deliciously simple dish is a welcome addition to any curry night.
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.
Ingredients
2
Salmon Fillets
(Contains Fish)
150
Jasmine Rice
1
Echalion Shallot
200
Coconut Milk
80
Tenderstem Broccoli
1
Pak Choi
½
Lime
67.5
Thai Green Curry Paste
Not included in your delivery
300
Water for the Rice
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C. Cut the tenderstem into thirds widthways. Trim the bok choy then thinly slice widthways. Keeping the shallot whole, peel it then slice into thin rings. Zest and halve the lime.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 been cooking for 5 mins, line a baking tray with baking paper. Pop the salmon skin-side down, drizzle with oil and season with salt and pepper. Roast on the middle shelf for 12-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, heat 1cm oil in a large saucepan over medium-high heat. Once hot, add the shallot rings and cook, stirring very carefully, for 3-4 mins until golden brown. Be very careful, the oil is hot! Once cooked, using a slotted spoon, transfer to a plate lined with kitchen roll and season with salt. Set aside to crisp up. Carefully discard all but about 1 tbsp of the oil.
Pop the saucepan you used for the shallots on medium-high heat. Add the curry paste and cook, stirring, until fragrant, 1 minute. Add the coconut milk and water (see ingredients for amount) and season with salt and pepper. Add the broccoli and cook for 3 mins, then add the bok choy, stir together and cook for a further 2 mins until they are both tender and the bok choy is beginning to wilt. Squeeze in half the lime juice, taste and season with salt and pepper if you like.
Add the lime zest to the rice and carefully stir through with a fork. Cut any remaining lime into wedges. Pop the rice to one side of a bowl, add the curry next to it then top with the salmon and scatter over the shallot rings. Enjoy!
