Green curry fish bake

Ingredients

Green curry paste: 

• 1 punnet (20g) fresh coriander 
• 3 cloves garlic, peeled 
• 2cm knob fresh ginger, peeled and cut into small chunks 
• 1 stalk fresh lemongrass 
• 3 spring onions 
• 2 green chillies  
• Juice (30ml) and grated peel of 1 lime 
• Generous pinch salt 
• 1 Tbsp (15ml) vegetable oil 

• 2 Tbsp (30ml) vegetable oil 
• 1 can (400ml) coconut milk 
• 1 cup (250ml) vegetable stock 
• 2 tsp (10ml) fish sauce  
• 1 tsp (5ml) castor sugar 
• 1 packet (230g) PnP Tasty Stem broccoli, halved 
• 2-3 fillets (500-750g) salmon (or any firm white fish), skinned  
• A few squeezes of lime juice  
• 1 packet (250g) rice noodles, cooked according to packet instructions 

For serving: 

• Fresh basil and coriander  
• Red onion, sliced 
• Roasted and chopped peanuts 
• PnP crispy onion sprinkle 
• Lime wedges  

Method

1. Place curry paste ingredients into a food processor and blitz to create a smooth paste. 
2. Heat oil in an ovenproof pot over medium heat. 
3. Sauté curry paste for 2 minutes until fragrant. 
4. Pour in coconut milk, vegetable stock, fish sauce and castor sugar. 
5. Simmer for 5 minutes. 
6. Add broccoli and salmon cover and place in the oven to cook for 10-12 minutes at 180°C. 
7. Season to taste with lime juice. 
8. Divide rice noodles between 4 bowls and top with saucy fish. 
9. Load up with herbs, onion slices, peanuts and crispy onions, and serve with lime wedges. 

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