Ingredients
- 1 tbsp vegetable oil
- 2 tbsp Valcom Thai Green Curry Paste
- 100g sashimi-grade salmon, thinly sliced
- 100ml coconut cream
- 80g baby spinach
- 2 tsp fish sauce
- Finely shredded lime leaves, to serve
- Finely sliced red chili, to serve
- Coconut cream, to serve
- Snow pea sprouts, to serve
- Crispy chilli oil, to serve
Method
- Thai green curry sauce - place pan on meidum heat, add in the oil. Spoon in Valcom Thai Green Curry paste, stir until it starts to sizzle and heat up for a couple of minutes.
- Add the baby spinach to the curry paste and cook until wilted. Pour in the coconut cream and fish sauce, stir gently for a minute or so. Turn off heat then transfer to a heat proof blender (if you don't have one, use a stick blender or allow mixture to cool first) and blend until smooth. Allow the sauce to cool down in the fridge while you prepare the next steps.
- Finely shred lime leaves, slice red chilli and salmon into strips.
- Pour curry sauce onto a serving plate. Arrange salmon slices nicely around the plate on top of the fragrant curry sauce. Spoon over small amounts of crispy chilli oil and coconut cream. Scatter over red chilli, lime leaves and snow pea sprouts. Time to tuck in and enjoy!
Product used in recipe
- VALCOM - VALCOM CURRY PASTE GREEN
