A combination of fresh Thai flavours of kaffir lime leaves, Thai basil, coriander and spicy green chillies. Add coconut milk, meat and/or vegetables.

• 250g salmon fillets, cut into large strips
• 1 tbsp. vegetable oil
• 2 tbsp. Blue Dragon Thai Green Curry Paste
• 225ml Blue Dragon Coconut Milk
• 1 tbsp. Blue Dragon Fish Sauce
• 2-3 tsp. sugar
• 2 fresh kaffir lime leaves (optional)

1. Half cook the salmon fillets by steaming or poaching then set aside and keep warm.
2. Heat the oil in a large frying pan over low heat and stir-fry the curry paste with kaffir lime leaves (if using) for about half a minute, making sure not to burn the paste.
3. Pour in the coconut milk and stir until well mixed and keep simmering until the oil rises to the surface.
4. Put the half-cooked salmon fillets back into the pan making sure to spoon some of the sauce over the fish and cover so the heat is evenly distributed until the salmon is cooked through.
5. Serve with fish sauce and sugar.
6. Serve with rice.

0.400 kg