Thai Green Curry Crispy Seared Salmon

“Once again, I’ve teamed up with the incredible Stellar to create this gorgeous Thai green curry seared salmon with crunchy peanut and chilli beans. The mixture of spicy and sweet really works in this dish. I’m using the new Eclipse range by Stellar, which is their most efficient and heat reactive cookware – I have to say it’s awesome! The pans are a chef dream to use. With tri-ply technology, they heat up and cool incredibly quickly, giving the cook more control over the cooking. The pans are also dishwasher and oven safe, suitable for all hobs and come with a lifetime guarantee. You will not find a better set of pans out there!”

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Ian Haste @hasteskitchen

Serves: 2

Time: 20-25 minutes

• 2 x salmon fillets
• 1 x 400g tin coconut milk
• 1 x tbsp green curry paste
• 1 x cup of basmati rice with double the qty of seasoned water
• 1 x Lime
• 2 x tsp coconut oil
• 200g x green beans
• 1 x pureed clove of garlic
• 2 x tsp crunchy peanut butter
• 1 x tsp mixed sesame seeds
• Salt and pepper
• 1 x sprig coriander
• 1/2 x small diced chilli

1. In a small saucepan, add the rice to the water and bring to the boil. Simmer for 8-10 minutes until the rice has absorbed all the water.

2. Add half of the coconut oil to your non-stick pan, place on a medium to high heat and add the salmon. Season with salt and pepper.

3. Once starting to colour after round 2 minutes, flip the fish over and cook for a further 2 minutes. Add a squeeze of lime, the coconut milk and Thai green curry paste. Mix together and allow the mixture to poach the fish, cooking for 6-8 minutes.

4. Add the rest of the coconut oil to a wide and deep pan on a high heat, add the green beans and stir for 2 minutes. Then, add the peanut butter and garlic and cook for a further 2 minutes. You can use a splash of water to loosen the ingredients in the pan.

5. To serve, add the rice to a bowl with the salmon steak and the curry sauce. Serve with the crunchy peanut and garlic green beans then garnish with the coriander, sesame seeds and diced red chilli.