This is a tasteful casserole has an Asian taste and is filled with vegetables and Norwegian salmon.
Cut the salmon into dices.
Sauté curry paste and oil in a casserole.
Lightly crush the lemongrass and cut eggplant in pieces.
Add lemongrass, eggplant and lime leaf to the casserole with coconut milk, fish stock and fish sauce.
Bring to a boil, lower the heat and let simmer for 10 minutes.
Cut pak choi and French beans and add to the casserole.
Cook for approx. 5 minutes and taste with salt.
Add the salmon to he casserole and let simmer for 2-3 minutes.
Serve with boiled rice.
Tip: If you can't find pak choi you can use Chinese cabbage instead.