Serves 4 | Prep time < 30 mins


125g cherry tomatoes, cut in half

to serve: steamed jasmine rice

4 x 200g salmon fillets, skin removed

to garnish: fresh coriander or sweet basil

1 tbsp vegetable oil

to serve: juice of a lime plus extra wedges

1 sachet mild green Thai Curry paste

150g frozen peas

270ml coconut milk

250g courgette, diced

to serve thinly sliced red pepper


  1. Pat dry fillets with clean towel and season with a bit of salt.
  2. Preheat oil in a pan and sear fillets until golden brown, each side for 1-2 minutes. Remove to a plate.
  3. Turn the heat down and add in 270 ml coconut milk, Thai curry paste, and 125 g cherry tomatoes. Mix well and simmer for about 3 minutes, then add in 250 g zucchini.
  4. Place salmon fillets in a pan, seared side up and scatter over peas. Put on the lid and cook until salmon is cooked through, for 5-8 minutes.
  5. Drizzle top with lemon juice and garnish with fresh coriander or basil.
  6. Serve warm green Thai curry salmon with extra lime wedges and steamed rice.

Note: Salmon is an excellent source of high quality protein; this recipe is also rich in Vitamin B and is loaded with healthy fat.