| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
Super2 |
4 |
servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 4 |
|
Salmon cutlets |
| 2 |
ts |
Mild green curry paste |
| 3/4 |
c |
Coconut milk |
| 250 |
g |
Snow peas; trimmed |
| 250 |
g |
Cauliflower; cut Into small |
|
|
Florets |
INSTRUCTIONS
1. Heat oil in pan over a medium heat. Cook salmon cutlets, one at a time,
for I minute each side. Place salmon cutlets in a bamboo steamer large
enough to fit over top of saucepan. Set aside.
2. Stir curry paste into pan with oil and cook for 1 minute. Add coconut
milk and bring to simmering point. Place steamer over saucepan. Cover and
cook for 3 to 5 minutes or until salmon flakes when tested with a fork.
Remove steamer from saucepan and set aside. Cover salmon with aluminurn
foil to keep warm.
3. Add snow peas and cauliflower to pan. Cook, stirring gently, for 2
minutes. To serve, place salmon and vegetables on serving plates and spoon
over curry sauce. Served with steamed jasmine rice.
Recipe by: Super Food Ideas (Aussie Magazine)
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