Fragrant green vegetable & salmon curry

Prep 15 mins | Cook 15 mins | Serves 4

1 tbs peanut oil
1 brown onion, chopped
5cm piece ginger, peeled and grated
2 garlic cloves, finely chopped
¼ cup good-quality green curry paste
1 cup fish stock
1 cup coconut milk
3 kaffir lime leaves
1 bunch broccolini, cut into 5cm lengths
600g thick salmon fillets, boned and cut into bite-sized pieces
100g baby spinach leaves
1 cup coriander leaves, chopped + extra leaves to serve
Sliced green chilli, lime wedges and steamed jasmine rice, to serve

Step 1 Heat oil in a large deep frying pan over medium heat. Add onion and cook, stirring often, for 3-4 minutes until soft. Add ginger and garlic and cook for 1 minute. Add curry paste and cook, stirring, for 1 minute. Stir in stock, coconut milk and kaffir lime leaves. Cover and gently bring to the boil.

Step 2 Add broccolini and salmon. Cover, reduce heat and simmer for 3-4 minutes until salmon is almost cooked through. Stir in spinach and chopped coriander. Serve with extra coriander leaves, green chilli, lime wedges and steamed jasmine rice.

Good for you ... Broccolini

An excellent source of vitamin C, one of the vitamins that contributes to the body’s immune function.

A good source of beta carotene, which the body converts to vitamin A. This vitamin is necessary for the structure and function of our skin and also for normal vision.

Provides folate, one the B vitamins needed for normal blood as well as growth and development in children.

A good source of dietary fibre, which is important for maintaining the function of the intestine.