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“This Green curry is so simple to make but packs so much flavour. My favourite thing about making curries at home is that they are the perfect vessel for packing in the plants and all their nutrients. In this recipe I’ve used double the mushrooms and half the salmon which means I’m bulking up the content of important B vitamins and Folic acid and I can prioritise buying the best quality protein available. I hope you love making this dish, hit SAVE and tag me in any recreations with the #madeleineshaw”
Courtesy of @madeleine_shaw
For the paste
- 4 garlic cloves
- 2 sticks lemongrass, roughly chopped
- 1 onion, roughly chopped
- 2 inch piece ginger, roughly chopped
- 1 – 2 tbsp green curry paste
- 1 tbsp fish sauce
- 1 tbsp coconut milk
For the curry
- 1 tin coconut milk (- 1 tbsp from paste)
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 250g mixed mushrooms, roughly chopped
- 2 fillets salmon, chopped into bitesize chunks
- Handful fresh coriander, finely chopped
- Handful Thai basil leaves
- 1/2 lime, juice
- Cooked rice
- Red chilli, sliced
- Thai basil leaves
- Lime wedges
- To a blender add the paste ingredients and process until combined.
- Add the paste to a pan with coconut milk and stir to combine.
- Add in the salmon, mushrooms and peppers. Add the coriander, Thai basil leaves and lime juice.
- Simmer for 10 minutes and serve over rice. For an extra kick of heat, sprinkle with red chillis. Finish with fresh Thai basil leaves and lime wedges.