- 300g Huon Salmon Diced Chunks
- 1 tbsp fish sauce
- 2 tbsp olive oil
- 2 tbsp green curry paste
- 400g coconut milk can
- 250g baby spinach
- 250g sugar snap peas
- 1/2 bunch mint
- 1 lime, cut into wedges
- 1 Lebanese cucumber, thinly sliced
- 1 cup bean sprouts
- Steamed jasmine to serve
Place the salmon in a medium bowl and add the fish sauce and 1 tbsp olive oil. Toss to combine and set aside.
Put the curry paste in a pan with remaining olive oil and heat gently, stirring until it starts to sizzle and smell fragrant.
Add the coconut milk, then fill the can with water, swish around and add that too.
Bring to a boil then reduce heat and simmer while you cook the salmon.
Heat a chargrill pan, then cook each side of the salmon until cooked to your liking, about a minute each side.
Check the curry sauce, it should have thickened, if not increase the heat and rapidly simmer for a minute or two more. Add the sugar snaps and cook for 1 minute, then add the spinach and cook until wilted. Check the seasoning, add a squeeze of lime juice.
Serve the curry on a rice, top with salmon. Finish with mint leaves, bean shoots and cucumber and a wedge of lime.