Green Thai Curry Salmon

4 15Min
4 15Min

Green Thai Curry Salmon

Method

  1. Pat salmon fillets dry with paper towel and season with a little salt.
  2. Heat oil in a large pan over medium-high heat. Sear salmon fillets on top side only for 1-2 minutes or until golden. Remove and set aside.
  3. Reduce heat to medium and stir in Green Thai Curry Simmer Sauce, coconut milk and cherry tomatoes. Simmer for 3 minutes, then add zucchini noodles.
  4. Return salmon fillets to pan, seared side up and scatter over peas. Cover with lid and cook for a further 5-8 minutes or until salmon is cooked to your liking.
  5. Squeeze over lime juice and top with fresh coriander. Serve with steamed jasmine rice and extra lime wedges.

What You'll Need

  • 4 x 200g salmon fillets, skin removed
  • 1 tablespoon vegetable oil
  • 1 x 200g packet Passage to Asia Green Thai Curry Simmer Sauce
  • 270ml coconut milk
  • 125g cherry tomatoes, cut in half if large
  • 250g zucchini noodles
  • ¾ cup (90g) frozen peas
  • Juice of a lime, plus extra wedges to serve
  • Fresh coriander to garnish
  • Steamed jasmine rice to serve

What You'll Need

Method