Thai Salmon Curry

Name: Thai Salmon Curry
Yield: 4 servings
Ingredients: 2 tsp coconut oil; 5 banana shallots (Finely Sliced); 5 garlic cloves (Minced or Finely Sliced); icnhes fresh ginger (Grated); 1 stalk lemon grass (Finely Chopped); 1 Large white onion (Chopped); 250 g green beans (Trimmed); 5 tbsp red curry paste; 300 ml Arla® B.o.b milk; 250 ml Reduced Fat coconut milk; 2 tbsp coconut flakes; 1 tbsp thai fish sauce; 2 tsp honey; 1 tsp brown sugar; 4 salmon fillets (Skinless); 1 bok choy; Juice and zest of 1 lime fruit; 40 g ground coriander (Chopped but set aside a handful to sprinkle on top); Roasted cashews (Optional); fresh mint (Optional); 500 g Precooked jasmine rice (To serve with the curry)

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Instructions

Step 1

Heat your oil in a pan (with a lid) and add the shallots, garlic, ginger, lemongrass and onion, simmer until caramelised. This should take about 5 minutes - ensure to keep stirring to stop your pan from burning.

Step 2

Add your red curry paste and allow to simmer for a couple of minutes.

Step 3

Once your mixture is hot and fragrant, add the Arla B.O.B milk, coconut milk, fish sauce, honey and sugar. Bring to the boil and turn the heat up to high. Add your green beans and coconut flakes and cook for a further eight minutes.

Step 4

After five minutes of boiling your green beans, turn your temperature down to medium. Then add the pak choi and salmon fillets and cover with a layer of greaseproof paper for 10 minutes, until the salmon is cooked through. Cook the rice according to the pack instructions.

Step 5

Remove from the heat and stir in the lime zest, juice and fresh coriander.

Step 6

Serve into bowls, sprinkle with fresh mint, coriander and cashews (if you choose to). Enjoy with a large spoonful of jasmine rice.

Enjoy!

Ingredients

Coconut oil	2 tsp
Banana shallots (Finely Sliced)	5
Garlic cloves (Minced or Finely Sliced)	5
Icnhes fresh ginger (Grated)
Lemon grass (Finely Chopped)	1 stalk
Large white onion (Chopped)	1
Green beans (Trimmed)	250 g
Red curry paste	5 tbsp
Arla® B.o.b milk	300 ml
Reduced Fat coconut milk	250 ml
Coconut flakes	2 tbsp
Thai fish sauce	1 tbsp
Honey	2 tsp
Brown sugar	1 tsp
Salmon fillets (Skinless)	4
Bok choy	1
Lime fruit	Juice and zest of 1
Ground coriander (Chopped but set aside a handful to sprinkle on top)	40 g
Roasted cashews (Optional)
Fresh mint (Optional)
Precooked jasmine rice (To serve with the curry)	500 g