Salmon Thai Curry
This delicious curry is packed full of plant points & heart healthy omega-3 fatty acids. Perfect for the whole family.
SERVES 4
PREP TIME 15 MINUTES COOKING TIME 25 MINUTES
DIFFICULTY MEDIUM
Ingredients
2 fillets of wild Alaskan salmon
1 can of coconut milk
1 courgette in quarters
2 peppers, chopped
1 small head of broccoli, in florets
100g butternut squash
100g sweet potato
Handful of spinach
Handsome of cherry tomatoes
6 frozen cubes of red curry paste
Handful of roasted cashews and chopped coriander to garnish
RED CURRY PASTE
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground black pepper
119 g red bell pepper
14-28 g red chilies
1 stalk lemongrass
3 g fresh ginger
9 g garlic
3 g fresh turmeric
1/2 tsp sea salt
45 ml lemon juice
1 medium lime, zested and juiced
80 g green onions
30-45 ml avocado or grape seed oil
1tbsp coconut sugar
Method
1.
Blend all the paste ingredients in a food processor, separate into ice cube moulds and freeze.
You can store these for future recipes.
2.
Add chopped vegetables in a baking tray and bake for 25 minutes until soft.
3.
Add 6 cubes to a pot and fry until melted and further 3 minutes.
4.
Add coconut milk and reduce, add roasted vegetables, tomatoes & spinach.
5.
Fry salmon until cooked and skin crispy.
6.
Add salmon to the top of the sauce, garnish with cashews and coriander.
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