Thai style Salmon- Bok Choy Crunchy Cashew Nuts Green Curry with Steamed Jasmine Rice

Thai style Salmon- Bok Choy Crunchy Cashew Nuts Green Curry with Steamed Jasmine Rice

  • Daana Category
  • Quick and easy
Cuisine
Asian
Salmon with a salmon a Thai-style makeover!
Allergens Soy, Fish, Cashewnuts
Time 30 min
From The Sea
Type Fish

Nutritional Values

ENERGY501 kJ
PROTEIN1.5 g
FAT5.8 g
SAT FAT2.4 g
CARB20.0 g
SUGAR0.9 g
SODIUM3 mg

What We Send

Diced Salmon
Bok Choy
Kaffir Lime
Thai Basil
Thai Chillies
placeholder
Daana's Pantry Thai Green Curry Paste
placeholder
Roasted Cashew nuts
Coconut Cream
Jasmine Rice

What You'll Require

Oil 2 to 3 tbsp
Salt to taste
Lemon Juice

Utensils

  • 2 x Heavy bottom pot / pan with lid
  • Wooden Spoon / Spatula
  • 2 x Serving Bowls

Pre Preparation

1

Wash, pat dry and season the salmon on all sides with 1/2 tsp salt 
 

2

Dilute the Coconut Cream to give you 1.5 cups of Coconut Milk 
 

3

Cut Bok Choy stems into 1/2" - thick slices and leaves into 2" pieces. Rinse well and drain. 
 

4

Wash and finely slice Thai Chillies
 

5

Wash and roughly tear Kaffir Lime
 

6

Wash and drain Thai Basil
 

7

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

Cooking Jasmine Rice
1

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. 
 

2

Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed.
 

3

Note: While the rice is cooking you can start the salmon curry
 

4

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. 
 

5

Transfer to a serving bowl.
 

Cooking Thai Green Curry
1

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
 

2

Add salmon pieces and stir gently to mix with the paste. Add kaffir lime leaves, 250ml water, the remaining coconut milk. 
 

3

Bring to a simmer and let simmer gently for 3-4 minutes . 

4

Add Bok Choy and capsicum at this stage, simmer for 3-4 minutes more or till fish is cooked.
 

5

Remove from heat and add lemon juice, Thai basil and sliced chilies. Serve Hot

Thai style Salmon- Bok Choy Crunchy Cashew Nuts Green Curry with Steamed Jasmine Rice

To Serve

Serve Thai Salmon Bok Choy Green Curry with Jasmine rice. Garnish with sliced chillies and crunchy cashew nuts
 

THANK YOU