Thai Style Salmon with Bok Choy (serves 4)
500g Tasmanian Atlantic Salmon fillets, skin removed sliced into chunks
375ml light coconut milk
1 teaspoon Thai red curry paste
1 teaspoon brown sugar or palm sugar
2 stalks baby bok choy, rinsed and roughly torn
1 tablespoon fresh coriander leaves
1 cup cooked rice (white or brown)
Lime wedges
Gently heat curry paste until fragrant. Add coconut milk and sugar in a large saucepan.
Stir in salmon chunks and cover for 3-4mins until salmon is opaque.
Add bok choy and cover until wilted.
Stir through coriander and serve with rice and lime wedges.
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I made this for dinner last night. It was very simple but OH SO tasty! I may have over-cooked the salmon slightly but it still tasted fantastic!
The fresh coriander and lime juice take this dish to another level!
This is something I will definitely make again... and again... and again
ps. I figure this meal to be approx. 400 calories per serve
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