Crispy-Skin Salmon Green Curry

with Veggies and Jasmine Rice

3 tsp vegetable oil

1 tsp sugar

1 tsp white vinegar

small saucepan with lid

medium deep frypan

small frypan

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, cut the onion and capsicum into 2cm chunks. Crush or finely chop the garlic. Pick the coriander leaves and finely chop the stems. Heat 1 tsp vegetable oil in a medium deep frypan over medium heat. Cook the onion and capsicum, stirring, for 2-3 mins until softened.

Add the garlic, coriander stems and curry paste (see Make it milder) to the veggies and cook, stirring, for 1 min or until fragrant. Stir in the coconut milk and 60ml (¼ cup) water and bring to a simmer. Cook, stirring occasionally, for 3-4 mins until the veggies are tender and sauce is thickened. Stir in 1 tsp sugar and 1 tsp white vinegar, then remove from the heat.

While the curry is cooking, heat 2 tsp vegetable oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.

Divide the rice, green curry and salmon among bowls. Scatter over the coriander leaves and enjoy!

Our curry paste packs quite a punch of heat. We've suggested this amount for flavour, but feel free to use less if you don't like things too hot.