What We Send
What You'll Require
- 2 x Heavy bottom pot / pan with lid
- Wooden Spoon / Spatula
- 2 x Serving Bowls
Wash, pat dry and season the salmon on all sides with 1/2 tsp salt
Dilute the Coconut Cream to give you 1.5 cups of Coconut Milk
Cut Bok Choy stems into 1/2" - thick slices and leaves into 2" pieces. Rinse well and drain.
Wash and finely slice Thai Chillies
Wash and roughly tear Kaffir Lime
Wash and drain Thai Basil
DO THIS ONLY WHEN YOU ARE READY TO COOK THE RICE
Wash Jasmine rice 2-3 times in cold water till water runs clear.
Cooking Jasmine Rice
Add the rice and 1 1/3 cups water and salt to taste to a heavy bottom pot/pan with a lid. Cover the saucepan and bring the water to boil.
Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed.
Note: While the rice is cooking you can start the salmon curry
Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes. Uncover the saucepan and fluff the rice with a fork.
Transfer to a serving bowl.
Cooking Thai Green Curry
Heat oil in a heavy bottom pot, Add Thai curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit water or coconut milk. Let is simmer till coconut milk till thickens and oil separates , stir constantly.
Note: Thai Curry Paste is very hot, reduce the quantity of paste you add if you need less heat
Add salmon pieces and stir gently to mix with the paste. Add kaffir lime leaves, 250ml water, the remaining coconut milk.
Bring to a simmer and let simmer gently for 3-4 minutes .
Add Bok Choy and capsicum at this stage, simmer for 3-4 minutes more or till fish is cooked.
Remove from heat and add lemon juice, Thai basil and sliced chilies. Serve Hot
Serve Thai Salmon Bok Choy Green Curry with Jasmine rice. Garnish with sliced chillies and crunchy cashew nuts