Salmon Red Curry

A simple yet flavourful Thai-inspired curry, perfect for a busy weeknight. The rich coconut milk balances the heat of the red curry paste, creating a truly satisfying dish. Ingredients: 500g salmon, skinned and cut into cubes 150g cauliflower, cut into small florets 100g fresh sugar snap peas 1 medium union, chopped 3 cloves garlic, chopped 1 tbsp Thai red curry paste 1 tbsp fish sauce 1 dl coconut milk 2 dl water Red chili and coriander (for garnish) For more details and instructions, watch this tutorial video:    • Spicy Salmon Red Curry