Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely slice the shallots. Peel and finely chop (or grate) the ginger. Bash the lemongrass with a rolling pin, slice it down the middle length-ways, remove the tough outer layers and chop the soft inner core finely. Chop the salmon into bite-size cubes. Trim and roughly chop the greenbeans.
2 Boil rice
Rinse the jasmine rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
3 Prep spinach
Meanwhile, boil a kettle. Trim the spinach and place it in a colander. Pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly.
4 Fry salmon
Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the salmon cubes and a pinch of salt and cook for 4 min on either side until cooked through. Transfer the salmon to a plate, reserve the pan.
Return the pan to a medium-low heat Once hot, add the shallots and cook for 3 min or until softened. Once softened, add the ginger, lemongrass and turmeric and cook for 1 min. Add the coconutmilk, water, fishsauce and sambaloelek(spicy!) and greenbeans. Simmer for 8-10 min.
Gently fold the wilted spinach and salmon into the curry and cook for 1 final min. Divide the curry among bowls and serve with the rice on the side. Garnish with a squeeze of fresh lime juice.