Green Thai curry is absolutely one of my favourite flavours of all the smorgasbord that is Asian cuisine. I’ve made more green chicken curries than I can remember but I wanted to use salmon this time and I wanted to make it a bit lighter. I’ve made a few Thai curry soup type dishes before with coconut milk but this time I opted for a broth and noodles. This may or may not have been influenced by the fact that I’d just finished reading Laksmi Patmuntjak’s The Birdwoman’s Palate, which follows the protaganist Aruna as she turns a work trip travelling around Indonesia into her own culinary pilgrimage, let’s just say there are a lot of detailed descriptions of noodles and broths!
This dish is perfect for a midweek meal as it takes less than 15 minutes to put together, including the chopping. Also most supermarkets do good stir fry veg packs so whilst it may seem like a long list of ingredients, I always buy the Asian vegetable pack from Sainsbury’s. It comes with a handful oaf mange-tout, baby corn, pak choi, broccoli a chilli and a stick of lemon grass, everything you need for a stir fry or Asian style broth without having to buy multiple packets of each individual ingredient. Whilst I don’t agree with buying packets of ready chopped onions or carrots for ‘convenience’ (There’s nothing inconvenient about spending 30 seconds dicing an onion), I do very much agree with packs like this which put all the veg you might need together to prevent you from buying too much and therefore wasting food.
1 tsp coconut oil
Thumb sized knob of ginger, finely chopped
1 red chilli, finely diced
1 piece lemon grass, split down the middle
1 clove garlic
Handful baby sweetcorn, halved lengthways
Small handful tenderstem broccoli
Small bulb bok Choi, split into separate leaves
1 tbsp green Thai curry paste
1 bulb garlic
1 pint chicken or fish stock
Squeeze of lemon juice
2 nests dried rice noodles
2 skinless salmon fillets, cut into bitesize chunks
- Bring a wok to a medium-high heat and melt the coconut oil.
- Add the ginger, chilli, lemongrass, baby corn and broccoli and gently fry for a couple of minutes.
- Add the curry paste, garlic and the mangetout and make sure the curry paste gives all of the veg a good coating.
- Add the stock and bring to a gentle boil.
- Meanwhile bring a separate pan of water to the boil and cook the noodles according to the packet instructions.
- Reduce your broth to a simmer and add the salmon and the bok Choi. Simmer for 3-5 minutes until the salmon is cooked.
- Add a good squeeze of lemon juice.
- Separate the noodles between two bowls and gently ladle the broth on top making sure each portion has an even amount of salmon and veggies.