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

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.

Preparation Time30 minutes
Cooking time20 minutes


serving amount


Salmon Fillets

(Contains Fish)


Jasmine Rice


Echalion Shallot


Coconut Milk


Tenderstem Broccoli


Pak Choi




Thai Green Curry Paste

Not included in your delivery


Water for the Rice


Water for the Sauce


Nutritional information

Energy (kcal)762 kcal
Energy (kJ)3188 kJ
Fat37 g
of which saturates17 g
Carbohydrate70 g
of which sugars6 g
Protein30 g
Salt1.14 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan
Baking Sheet with Baking Paper
Slotted Spoon
Grill Pan
Paper Towel


Get Prepped

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.

Rice Time

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).

Cook the Salmon

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.

Fry the Shallot

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.

Curry Time!

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!