THAI SALMON CURRY
PROTEIN 28
CARB 26
FAT 56
FIBRE 7
720 KCAL

Ingredients

  • 2 salmon fillets
  • 1 can coconut milk
  • 1 red or yellow pepper
  • 1 red onion
  • 100g tenderstem broccoli
  • 1 Courgette
  • 1 lime
  • 1 red chilli
  • Small bunch of coriander
  • 1 clove of garlic
  • Thumb size chunk of ginger
  • 2 spring onions
  • Dash of Fish sauce
  • Soy sauce
  • Coconut oil to cook

LEANER LIFE : THAI SALMON CURRY

Updated by Rachel Surgeoner: This is a really simple, quick and delicious dish. One for the week. Follow the instructions below for a mouth watering meal.

Cook the tender-stem broccoli for 4 mins in boiling water. When you drain the broccoli keep the cooking water and run the broccoli under cold water.

In a wok soften the onion in a good dollop of coconut oil. Add the garlic and the grated ginger and half of the red chilli. Cook for about 4 mins until everything is soft.

Add the pepper and courgette and cook for another 3/4mins.

Add the coconut milk and some of the cooking water. And allow to simmer away. While this cooks slice the skin off the salmon by placing it skin down on a chopping board and sliding a sharp knife between the flesh and the skin. Then cut into bite size chunks.

Add the soy sauce and fish sauce to your wok – I’d start with a tsp of fish sauce and 3-4 tsp of soy sauce and half of the lime juice. Keep testing and keep adding until you find your balance. The flavour will intensify as the stock reduces.

Add the salmon – this will take about 4/5 mins so you can add it when you feel your veg is done enough.

Add the broccoli just after the salmon to warm through. Make sure the salmon is submerged in the stock to make it cook evenly.

Keep testing and at the last minute add the chopped coriander, sliced spring onion and slices of red chilli. The salmon will turn pale pink and flake easily when cooked.

Serve and enjoy!