I'm a sucker for a good curry, but I have to admit wasn't always a fan of green curry until recently. This simple, salmon green curry recipe is just so easy and delicious that it's definitely getting added to my regular rotation. 

What's great too is that you could easily switch up the protein to something else! Another type of fish or prawns, or change it up entirely to something like chicken, tofu, or halloumi. The possibilities are endless!

Plus this one requires very few dishes, so that's always a bonus ;) 

Enjoy!

• 1 cup Jasmine Rice (dry, rinsed)
• 2 tsp Coconut Oil
• 1 Yellow Onion (medium, thickly sliced)
• 2 Yellow Bell Pepper (medium, thickly sliced)
• 2 cups Canned Coconut Milk
• 1/4 cup Green Curry Paste
• 1 1/3 tbsp Fish Sauce
• 1 tsp Ground Ginger
• 1 tsp Garlic Powder (or 1 clove garlic)
• 2 tbsp Lime Juice
• 680 grams Salmon Fillet (or 4 fillets)
• Sea Salt & Black Pepper (to taste)
• 1/4 cup Cilantro (finely chopped)

1. Cook the rice according to package directions.
2. Preheat the oven to 375ºF (190ºC).
3. Heat a large oven-safe pan over medium heat and melt the oil. Add the onions, garlic and peppers and cook for three minutes or until just starting to soften.
4. Add the coconut milk, curry paste, fish sauce, ginger, and lime juice. Stir to combine.
5. Nestle the salmon into the skillet and season with salt and pepper. Transfer to the oven and bake for 10 to 13 minutes or until cooked through. The timing will depend on the thickness of your fillet.
6. Divide the rice and salmon mixture into bowls or plates and top with cilantro. Enjoy!