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Like a boss

Thai Green Salmon Curry with Pitta Dippers

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So it’s Monday night and I feel like spicing up my evening. Last night saw the return of my Desecrated Chicken Curry and I felt the need to turn up the heat again.

I searched the web for Thai Green Curry dishes, read a few recipes and decided I was better off doing it myself. So hear we go….

Thai Green Salmon Curry Ingredients – Serves 2
Thai Green Curry Paste – 5-6 tsp
Coconut Milk
Vegetable stock – 300ml
Salmon Fillets x2
Red Pepper x1
Green Beans – handful
Asparagus Spears x5
Mushrooms x4

Pitta Bread x2

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Cooking Instructions

1. Thinly slice the Red Pepper, Mushrooms and halve the Asparagus Spears.

2. Skin the Salmon Fillets and cut into 1 inch chunks.

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3. Pour a splash of oil into your saucepan and heat before spooning in the Thai Green Curry Paste, add extra dependant on your spice desire. Fry for 4 minutes to release the flavour.

4. Pour in the Coconut Milk then bring to a simmer before adding the Vegetable Stock. Allow to simmer for 5 minutes whilst stirring.

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5. Add in the Red Pepper and cool for 3 minutes.

6. Add in the remaining Mushrooms, Asparagus Spears, Green Beans and Salmon. Simmer for a final 5-7 minutes till the Salmon begins to flake.

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7. Toast the pitta before slicing into dippers.

8. Spoon generous helpings of the Thai Green Salmon Curry into a bowl.

Enjoy this warming curry and dip the Wholemeal Pitta for a spicey delight. I’d love to hear your take on my dish, if you ever decide to cook it.

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