Red Thai Salmon Curry

Both delicious and healthy, plus it only takes 20 mins to bring it all together.

Serves 4 Total Time  20 mins.

Ingredients 

Get the ingredients here

• 1 red onion, finely chopped 
• 1 tbsp olive or coconut oil 
• 30g coriander, stalks finely chopped and leaves roughly chopped 
• 3cm piece of root ginger, peeled and grated 
• 1 tbsp red thai curry paste 
• 1 x 400ml tin coconut milk 
• 1/2 chicken stock cube 
• 4 lightly smoked salmon fillets, skin removed and chopped into 2cm chunks
• 250g sugar snap peas, halved lengthways 

To serve

• 400g brown rice, cooked 
• 2 tbsp coconut flakes
• 1 handful cashew nuts, toasted 
• 4 lime wedges

Instructions

1. In a large frying pan, gently sauté the oil and onion until soft, over a medium heat for 2 mins.
2. Add the coriander stalks, grated ginger and paste. Stir together and cook for 2 mins.
3. Add the coconut milk and half stock cube, and bring to the boil. 
4. Turn down to a simmer, add the salmon chunks and cook gently for 8 mins. 
5. Throw in the sugar snap peas and coriander leaves, cook for another 1–2 mins.
6. Scatter the cashews and coconut flakes on top, garnish with lime wedges. Serve with rice.