Green Thai Curry With Salmon

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Ingredients

• 1/3 cup + 4-5 tablespoons 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 tablespoons oil
• 2-3 bird’s eye chillies, slit
• ½ cup shelled green peas
• 4 cups coconut milk
• 2 teaspoons 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. Remove spirals of the yellow squash and green zucchini using a spiralizer.  
2. Place salmon fillets on a plate, sprinkle salt, crushed black peppercorns and apply 4-5 tablespoons green Thai curry paste evenly on both sides of all the fillets.
3. Heat 2-3 tablespoons oil in a pan, add remaining green Thai curry paste and sauté for 1-2 minutes.
4. Add bird’s eye chillies and mix well and saute for 1 minute.
5. Add yellow squash spirals and green zucchini spirals, mix and toss well and saute 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. Add coconut milk, mix well and cook for 1-2 minutes.
8. Add palm jaggery, salt and crushed black peppercorns and mix well. 
9. Tear the kaffir lime leaves and add to 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 2 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. Drain and place them on a chopping board.  Cook the remaining fillets similarly. 
11. Vertically slice all 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 with rice.