Green salmon curry
Ready in just 20 minutes, this aromatic green salmon curry is a delicious dinner for busy weeknights.
- 419g pkt Marion’s Kitchen Thai Green Curry Cooking Kit
- 500g pkt Coles Frozen Stir-Fry Vegetables
- 4 Coles Australian Salmon Portions Skin Off
- 200g rice noodles
- 1/2 cup Thai basil leaves
Heat a saucepan over medium heat. Spray with olive oil spray. Add the curry paste from the cooking kit. Cook, stirring, for 1 min or until aromatic. Add the coconut milk from the kit and 1 cup (250ml) water. Stir in herbs from the kit. Bring to a simmer.
Drain the bamboo shoots from the kit. Add to the curry mixture with the vegetables and stir to combine. Add the salmon. Cover and cook on medium-low for 6-8 mins or until the salmon is just cooked. Coarsely flake the salmon.
Meanwhile, cook the noodles following packet directions. Drain.
Divide the noodles and curry among serving bowls. Sprinkle with basil to serve.