ग्रीन थाई करी विथ सामन | Green Thai Curry with Salmon I Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A weeknight dinner recipe that can be made in almost 30 minutes. Your favourite Thai green curry paired with salmon is nothing but ultra-comforting to enjoy!

GREEN THAI CURRY WITH SALMON

Ingredients

⅓ cup + 4-5 tbsps green Thai curry paste
4 salmon fillets
1 medium yellow squash
1 medium green zucchini
Salt to taste
Crushed black peppercorns to taste
4-5 tbsps oil
2-3 bird’s eye chillies, slit
½ cup shelled green peas
4 cups coconut milk
2 tsps powdered palm jaggery
3-4 fresh kaffir lime leaves
½ cup mixed cherry tomato halves (yellow and red)
6-8 Thai basil leaves
Fresh coriander sprigs for garnish
Thai basil sprigs for garnish

Method

1. Trim the tops of the yellow squash and green zucchini.
2. Remove spirals of the yellow squash and green zucchini using a spiralizer.
3. Take salmon fillets on a plate. Sprinkle salt, crushed black peppercorns and apply 4-5 tbsps green Thai curry paste evenly on both sides of all the fillets.
4. Heat 2-3 tbsps oil in a pan. Add remaining green Thai curry paste and sauté for 1-2 minutes. Add bird’s eye chillies and mix well. Cook for 1 minute.
5. Add the yellow squash spirals and green zucchini spirals and toss well. Cook for 1-2 minutes.
6. Add green peas and mix. Add 1½ cups water, mix and cook on medium heat for 4-5 minutes.
7. Pour the coconut milk and mix well. Cook for 1-2 minutes.
8. Add the palm jaggery, salt and crushed black peppercorns and mix.
9. Tear the kaffir lime leaves and add into the curry. Add cherry tomatoes and Thai basil leaves and mix well. Take the pan off the heat.
10. Heat remaining oil in a non-stick shallow pan. Place two salmon fillets on it at a time and cook on high heat for 2-3 minutes. Flip the fillets and cook the other side for 2-3 minutes as well.
11. Vertically slice the salmon fillets.
12. Transfer the green Thai curry into a serving shallow bowl. Place the fillets on top and garnish with coriander sprigs and basil sprigs. Serve hot.

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