This makes a super quick and simple midweek meal with plenty of flavour. It goes really nicely with some leafy green vegetables and if you aren’t low carbing add some noodles dressed in a little soy sauce.
I used creamed coconut from a sachet – you can buy a box which has four small sachets in it but if you only have a big block then you will need about 25g. Thai curry paste can be quite pokey which is why I’ve stipulated half a teaspoon, if you like things hot then add more to taste.
I didn’t have any desiccated coconut in the cupboard but a tablespoon toasted in a dry pan until golden and mixed with the peanuts would make a nice addition.
2 salmon fillets
1 small sachet of creamed coconut dissolved in 2 tbs boiling water
1/2 tsp Thai green curry paste
small handful of peanuts, roughly chopped
grated zest and juice of half a lime
Pre-heat the oven to 220ºc
Place the fillets into a shallow ovenproof dish.
Mix together the creamed coconut and Thai curry paste then spread over the top of the salmon.
Press the chopped peanuts and coconut (if using) evenly into the mixture on each piece of fish and scatter over the grated lime zest.
Bake for 10-12 minutes, or until the salmon will just break apart when pressed with the back of a fork.