Thai Coconut Curried Norwegian Salmon

Name: Thai Coconut Curried Norwegian Salmon
Cook time: 40 min
Yield: 4
Ingredients: 1 lb. Norwegian salmon fillet, skinned and deboned; 2 tsp curry paste, red; 1 stalk lemon grass; 1 eggplant (aubergine); 3 lime leaves; 10 oz coconut milk; 1.75 cups fish stock; 2 tsp fish sauce; 0.5 lb. bok choi; 0.25 lb. French beans; salt; 2 tsp oil; rice

This is a tasteful casserole has an Asian taste and is filled with vegetables and Norwegian salmon.

Cooking time30-40 min

Difficulty levelMedium

Servings

Ingredients

Preparation

Cut the salmon into 2 inch cubes.
Sauté curry paste and oil in a large pot.
Lightly crush the lemongrass and cut eggplant in pieces.
Add lemongrass, eggplant and lime leaf to the pot with coconut milk, fish stock and fish sauce. Bring to a boil, lower the heat and let simmer for 10 minutes.
Cut bok choi and French beans and add to the pot.
Cook for approx. 5 minutes and taste with salt.
Add the salmon to the pot and let simmer for 2-3 minutes.
Serve with boiled rice.

Tip: If you can't find bok choi you can use Chinese cabbage instead.