Salmon and “leftover veggies” yellow curry

Ingredients

• Salmon fillets approx 250g
• Valcom Authentic Thai yellow curry paste (3 tbsp)
• 1 x 400ml tin of coconut milk
• 1/2 cup frozen peas
• 2 x bok choy
• Fish sauce
• 2 cloves garlic, crushed
• 1cm ginger, grated
• Chicken or fish stock (approx 1/2 cup)
• sugar

Method

1. Season the salmon with salt and pepper, then pan fry until they are brown on both sides. Remove onto a separate plate.
2. To make the sauce, fry 3 tbsp Valcom Authentic Thai yellow curry paste with the garlic and ginger. Then add the coconut milk and chicken/fish stock (whichever you have on hand).
3. Add 2 tbsp fish sauce and taste. Add some sugar to taste, then bring to a boil.
4. Add the salmon and veggies in and reduce the heat. Let simmer for a few minutes. Then serve with basmati rice.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE YELLOW