Sweet salmon and spicy green bean curry.
Half a jar of Valcom green curry
400mls of lite coconut milk
!tbs fish sauce
1 tbs coconut oil
300g of Australian Salmon pieces
I red pepper
1/2 an eggplant diced
250g green beans
Handful of Coriander
Cous Cous 1 cup
Heat the coconut oil. Lightly fry sliced leek and then add the beans with tips cut, and sliced red pepper. Stir through the green curry base and add the coconut milk. Simmer for ten minutes. Add the eggplant. Cook another two minutes. Add the salmon and gently simmer until the salmon is cooked through. In the meantime, add boiling water to the cous cous with the fish sauce and stand for five minutes then fluff.
Dish cous cos into rice bowls, add the green curry with chunks of pink salmon perched on the top. Garnish with fresh coriander and enjoy.
Find your nearest Asian Store