Green curry with salmon

Peel and dice the carrot and celery. Finely chop the spring onions.

Rinse the rice until the water is clear. Then boil the rice in 3 dl of water for about 11-13 minutes.

Finely chop the onion and garlic and fry over a medium-high heat with a little oil until the onion is shiny. Then add the ginger, green curry paste, vegetables except the spring onions and coconut milk. Let this cook for around 5 minutes.

Cut the salmon into portions and season with salt and pepper. Cut the lime into wedges.

Heat a frying pan to a high heat, add oil and fry the salmon for about 2 minutes on each side.

Serve with fresh coriander, lime wedges and spring onions.