This Coconut Salmon Curry

INGREDIENTS (serves 4):

4 salmon fillets

2 banana shallots, finely chopped
3 garlic cloves, minced
1 tbsp freshly grated ginger
1 red pepper, roughly chopped
3 tbsp Thai red curry paste
2 tbsp tomato paste
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cayenne pepper
100ml vegetable stock
1 tbsp peanut butter
1 tbsp fish sauce
Juice of 1/2 lime
1 tin coconut milk (400ml)
2 pak choi, roughly chopped

To serve: rice, fresh coriander, lime juice

RECIPE:

1. Season the salmon with a pinch of salt, pepper and cayenne pepper. Add a drizzle of oil to a pan and cook the salmon fillets for 3-4 mins on each side. Set aside.
2. Add a drizzle of oil to the pan and sauté the shallots, garlic & ginger for a few minutes. Then add the pepper and cook for another 2-3 minutes.
3. Add the curry paste, tomato paste & spices and cook for 1-2 minutes before adding vegetable stock.
4. When the curry is bubbling, add the rest of the ingredients.
5. Bring everything to a simmer before adding the salmon fillets. Simmer for 3-4 minutes or until the salmon is cooked and everything is piping hot.
6. Serve with lots of fresh coriander, lime and rice - enjoy! Add some chilli flakes at the end for extra heat!

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