Salmon Green Curry

Serves: 4
Easy
Time: 25 minutes

INGREDIENTS:

1 tablespoon peanut oil
1 brown onion, cut into eight wedges
1 Lebanese eggplant, sliced 
125g yellow squash, quartered
¼ cup green curry paste
125g baby corn
1 teaspoon fish sauce
4 kaffir lime leaves
400ml coconut milk
600g skinless boneless salmon fillets
200g rice vermicelli, cooked
1 lime, quartered
1 cup bean sprouts
Coriander leaves, to serve

METHOD:

1. Heat the peanut oil in a deep frypan over a medium-high heat. Add the onion, eggplant and squash and sauté for 1 minute. Stir in the curry paste and cook for 30 seconds. Add the corn, fish sauce, kaffir lime leaves and coconut milk. Reduce the heat to low and bring to a gentle simmer.

2. Gently place the fish on top of the curry, cover and cook for 13 minutes or until the salmon is cooked (the flesh will flake easily when tested with a fork). Divide the vermicelli between serving bowls and top with the curry. Serve with a squeeze of lime, bean sprouts and coriander leaves.

This recipe is for those people who are gluten-free, paleo, lactose intolerant and pescatarian…the kind of people that are everything and nothing all at once!

“Keep calm and curry on!”