Loaded with crisp greens and salmon, this fragrant green curry is a sure-fire weeknight hit.
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 5 mins standing time
+ 5 mins standing time
1 cup (200g) jasmine rice
4 Coles Australian Skin-On Salmon Portions
1 tsp sesame oil
1 red onion, cut into wedges
1/3 cup (100g) green curry paste
400ml light coconut cream
1 tbs lime juice
1 tbs brown sugar
2 tsp fish sauce
200g snow peas, trimmed
100g sugar snap peas, trimmed, halved lengthways
1/2 cup (60g) frozen peas
1 bunch asparagus, woody ends trimmed, halved
2 tbs flaked coconut, toasted
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Combine the rice and 11/2 cups (375ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 10 mins or until the rice is tender and liquid is absorbed. Set aside, covered, for 5 mins to steam.
Meanwhile, heat a wok or large deep frying pan over high heat. Brush the salmon with a little of the oil. Cook for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
Heat the remaining oil in the wok or pan. Add the onion and stir-fry for 1 min or until light brown. Add the curry paste and stir-fry for 30 secs or until the mixture is aromatic. Add the coconut cream and bring to a simmer.
Add the lime juice, sugar and fish sauce to the coconut cream mixture in the wok or pan. Stir until well combined. Add the snow peas, sugar snap peas, peas and asparagus and cook for 2 mins or until the vegetables are bright green and tender. Remove from heat.
Arrange the salmon over the curry in the pan. Sprinkle with coconut and serve with the rice.
Serve with: mint sprigs, coriander sprigs and lime wedges.