Fish is always a more expensive ingredient to use so with that in mind this dish can be one to save for a special occasion or a treat. To keep costs down as much as possible I have used frozen salmon fillets but if you find fresh on offer then great! Just remember that if you use fresh salmon reduce the cooking time by about 5 minutes.
The green curry paste has a really nice spicy kick but is kept in check by the coconut milk!
Serves 4 Approx £1.70 per serving
Prep time 10 minutes Cooking time 25 minutes
4 frozen salmon fillets
1 tin coconut milk
1/2 jar thai green curry paste
1/2 bunch spring onions, chopped
2 little gem lettuce, cut in half & stalks removed
salt & pepper
cooked rice to serve
chopped fresh coriander (optional)
To roast the lettuce pre-heat the oven to 180 fan/200C/Gas 6.
Put the lettuce, cut side up into a small roasting tin.
Drizzle with a little oil & season with salt & pepper.
Place in the oven for 15 minutes.
While the lettuce is in the oven heat about 1 tbsp of oil in a large frying pan. Add the spring onions & cook for 2 minutes then stir in the curry paste. Let the paste sizzle for about a minute then add the coconut milk. Stir & allow to heat through for a couple of minutes. Season with a little salt & pepper.
Once it starts to bubble stir, then carefully add the salmon fillets. Allow to cook for about 15 minutes.
To serve put some cooked rice into the bottom of a serving bowl, add a lettuce half & a salmon fillet then pour over some of the sauce.
Finish with a little chopped fresh coriander if you like!