We made this recipe with a ready-to-cook Thai Kitchen Green Curry 10-minute simmer sauce, which should be available in the Ethnic Foods section of your supermarket. It is a mixture coconut milk, fish sauce and Thai herbs and spices. The spice level of this sauce is Medium, which works out great for us! The only thing to watch out for is the high level of sodium in this sauce. There is no need to add extra salt when you cook the fish and vegetables.
- 1 medium fillet of wild Salmon, less than 1 lb
- 1 11 oz. bottle of Thai Kitchen Green Curry 10-minute simmer sauce
- 1 medium sized fresh broccoli bunch, cut into small florets
In a medium saucepan, bring one jar of the Thai Green Curry sauce to boil over high heat. Cut Salmon fillet in small cubes, about 1 inch wide, add to the sauce and mix well. Cover and let it simmer on low heat for about 10 minutes. Add broccoli florets and cook covered for another 5-10 minutes or until cooked to desired consistency.
Serve with rice or pasta.
About Thai Kitchen Green Curry 10-minute Simmer Sauce
Ingredients: Water, coconut milk, green curry paste (green chili, lemongrass, garlic, Thai ginger, salt, shallot, spices, kaffir lime) sugar, spices, modified tapioca starch, salt, fish sauce (anchovy extract, salt, sugar), xanthan gum
Allergy advice: contains coconut milk, fish
Check out these links for availability online: