Salmon With Thai Green Curry Sauce
1 Salmon fillet
10 gram Basil
100 ml Thai coconut milk
1 tablespoon Rapeseed oil
1/2 tablespoon Thai green curry paste
1/2 tablespoon Oyster sauce
1/2 tablespoon Fish sauce
1 teaspoon Sugar
1 teaspoon Butter
1 pinch Salt and pepper
-Pre-heat the oven at 180 Celsius.
-Roughly blend the watercress and basil in an electric blender. Add a tablespoon of water if need be.
-Season the salmon fillet with salt and pepper. Lay the salmon on the tin foil, add a teaspoon of butter, fold the edge. Bake for approx 12-15 minutes.
-Gently fry Thai Green curry paste with the rapeseed oil for approx 5 minutes. Keep close eyes as the paste is easily burnt.
-Add the coconut milk and blended greens into the frying pan. Bring it to boil.
-Put the fish sauce, oyster sauce and sugar into the same frying pan. Gently fold the ingredients together and simmer for further 10 minutes. Stir occasionally. This is your Thai Green Curry sauce.
-Assemble all the elements together. I love serving this green goddess curry with Thai Jasmine Rice and steamed vegetable of your choice.
– This is a super easy Thai Green Curry version in less than 15 minutes. Yet packed full of nutrients.
-Make sure you get high-quality sauces and pastes. Click here to see why Thai Kitchen Staples