Ingredients
Thai spice paste and salmon
- 1 birds eye green chilli Add extra chilli if you like more heat.
- 1 2.5 cm piece of ginger
- 3 garlic cloves
- 2 stalks lemongrass, outer core removed
- 1 small bunch corriander, including stalks Reserve some for serving chopped with finished dish
- 2 spring onions
- 1 tsp toasted and crushed corriander seeds
- 1 grated zest & juice of 1 lime
- 2 tbsp rapeseed oil
Ingredients
- 4 boneless skinless salmon fillet, cut into bit size cubes or a 500g piece of salmon fillet chopped into bite size pieces
- 1 tbsp rapeseed oil
- 1 small head Broccoli, broken into florets
- 1 400 ml can of coconut milk
- 150 ml vegetable stock
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp palm sugar or light muscovado sugar
- 4 spring onions sliced diagonally Reserve some for serving with finished dish
Servings: people
Instructions
- Place all the paste ingredients in a blender and puree to a smooth paste.
- Cut the salmon into bite size pieces and set aside
- In a large pan or wok, heat the rapeseed oil over a medium heat. Add the broccoli and stir fry for 5 minutes. Add the salmon, cook for 1 minute.
- Add the coconut milk, vegetable stock, fish sauce, soy sauce, sugar and cook for 5 minutes. Add the spring onion and continue cooking for 1 minute.
To serve
- Serve with rice or rice noodles,sprinkled with the remaining chopped coriander and sliced spring onions.
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