Spicy Salmon Red Curry

A simple yet flavourful Thai-inspired curry. Quick and easy meal but surprisingly delicious. The rich coconut milk balances the heat of the red curry paste, creating a truly satisfying dish. Cooking time: 20-25 minutes Serving: 4 portions 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) 1. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the salmon cubes and cook for 3 minutes per side. Remove the salmon from the skillet and set aside. 2. In the same skillet, add the onion and cook for a few minutes until softened. Stir in the garlic and cook for another minute, or until fragrant. 3. Add the red curry paste, cauliflower, fish sauce, and coconut milk to the skillet. Stir to combine and cook for 3-4 minutes, or until the vegetables are slightly softened. Add water and bring to a simmer for another 3-4 minutes. 4. Return the cooked salmon to the skillet and gently stir to coat in the curry sauce. Cover and cook for 2-3 minutes. Add the sugar snap peas and quickly stir them a few times in the pan. 5. Sprinkle with fresh coriander and garnish with red chili. Serve immediately with jasmine rice or noodles. Enjoy your delicious salmon red curry!