John West

Ingredients

Spray oil
½ red onion, peeled and finely chopped
½ red capsicum, de-seeded and thinly sliced
3-4 teaspoons red curry paste
375g can light coconut flavoured evaporated milk
1 teaspoon fish sauce
2 teaspoons cornflour blended with 1 tablespoon water
½ x 1kg packet frozen Birds Eye Country Harvest Spring Greens Mix
415g can John West Red Salmon, reserve liquid
¼ cup baby basil leaves
2 cups cooked steamed Jasmine rice, for serving
Lime wedges, for serving

Instructions

step 1
Lightly spray a medium saucepan with oil, heat, add onion and capsicum; cook for 2 minutes adding the curry paste for the last minute stirring continually.
step 2
Stir in coconut milk, fish sauce, blended cornflour and reserved salmon liquid. Bring to the boil.
step 3
Add frozen Birds Eye Country Harvest Spring Greens Mix, cover and cook for 3 minutes.
step 4
Flake John West Red Salmon into chunky pieces, add to pan and gently heat through for 2 minutes. Stir in basil leaves and serve with hot steamed rice and lime wedges.