Green Thai fish curry

Easy and quick to do. Delicious - mild enough not to overpower the fish but with nice Thai green curry kick. Not cheap though, because of the cost of the salmon and prawns.

Very hot, recipe didn't say specifically to deseed the chilli's but I definitely would next time.

It need salt, and a little bit more lime.

Wasn't for me, I think I'll stick to jars, the curry paste was too 'bitty' for me. Took longer than it says to cook too.

It's a bit more time consuming than suggested, but the result is great!

Look, I know it doesn’t *look* that appetising because I’d already eaten half of it when I remembered I hadn’t photographed it. Shame, because I’d made it look dead fancy with coriander and spring onions as a garnish… I used 2 tins of coconut milk and a couple of tablespoons of shop bought Thai green curry paste so that I had enough for leftovers. I also used the green beans in a different recipe this week so substituted them for courgette which worked really well. I served mine over a small amount of wholemeal rice. Next time I’d allow the sauce to simmer for longer to reduce the liquid and add some Thai basil to give this already tasty dish more depth of flavour. It was super easy, delicious - and is healthy too - a rare combo!

i added more lemon juice and a bit of sweetener in there to enhance the flavors, 8/10

maybe

Great taste. Too runny need to use less milk/soya. Didn’t really taste the salmon much, I may just use more prawns instead next time.