Green Curry with Salmon

Ingredients:

Curry Paste:
5 Celery Sticks
1 Large Bunch of Coriander / Cilantro
1 Large bunch of Basil or Thai Basil
6-10 Green Serrano Chili Peppers
4 Thai or Birds Eye Chilies
2 Cloves Garlic
1" Chunk of Ginger
1 bunch Spring Onions / Scallions (Optional)
1 tbsp Curry powder
3 tbsp Water or Coconut Water

Method:

Cut all the ingredients into chunks.  Depending on your spice preference remove the seeds from some or all of the chilies.

Place all the ingredients into the food processor.  Wash the herbs & use scissors to cut into 1cm wide sections including the storks but not the roots.  Add the curry powder & liquid.

Mix for 30 seconds & then use a spatula to clean the sides & pile any solid pieces into the middle.  Close the lid & mix again for 30 seconds.

Once mixed split the mixture between 4 Ziploc bags.  These can be frozen ready to use for up to 3 months.  In our house I tend to make a batch every month.

Curry:
1 Large Salmon Steak (Preferably similar thickness all the way through)
1 Fennel Bulb or 1 Onion
1 Sweet Potato
Handful of Green Beans
1 Tin Light Coconut Milk
Coconut Oil or Substitute
3 Thai Chilies (Optional)
1 tsp curry powder
Bunch of Coriander / Cilantro
Naan bread (Optional)

Chop the sweet potato into cubes. Put 1 tbsp coconut oil with the curry powder, mix together then add the sweet potato & shake the pan to coat each cube with curry powder.  Cover & leave to cook while you chop the remaining vegetables remembering to stir occasionally.

Remove the skin from the salmon & cut into even sized 2cm cubes.  The best / easiest way to chop the fennel is to remove the rough stalks & chop into quarters.  Then remove the hard centre, each quarter can then be sliced into strips no more than 5mm wide.  Top & tail the beans & cut in half.  Leave the chilies whole just remove the top of the stalk.

Place the vegetables into the pan & add the curry paste & stir making sure everything is coated.  Then add the entire tin of coconut milk & the chilies.

Cover & cook for 10 minutes.  Then add the salmon cubes & cook for a further 2 minutes.

Turn off the heat & add the chopped coriander / cilantro to the top & cover.

While the curry rests put the naan bread into the toaster.  While the bread is cooking stir the curry to mix all the ingredients together & serve.  The Salmon has continued to cook in the residual heat, it can be slightly pink in the middle but should be moist & melt in the mouth.  If over cooked it will become dry.  Serve & enjoy.