Ingredients
- 2 tbsp Thai green curry paste
- 400g tin coconut milk
- 200g sugar snap peas
- 100g sweet potatoes
- 100g potatoes
- 400g skinless salmon fish fillet
- Fish sauce
- 1 red chilli, finely sliced
- rice, to serve
- 100g zucchini
Method
- Put the curry paste in a pan with the solid top of the coconut milk and heat gently until it starts to sizzle. Add the rest of the coconut milk, bring to a simmer, add the sweet potatoes, potatoes, zucchini.
- Cook slowly for 35 min then add the sugar snap peas
- Add the fish and cook gently for 3 minutes or until the fish is cooked through, then season with a few splashes of fish sauce. Sprinkle on the chilli and coriander, and serve with rice
Product used in recipe
- Squid Brand - Fish Sauce