Salmon Thai Curry

This delicious curry is rich in beneficial plant nutrients and provides heart-healthy omega-3 fatty acids. It's a great choice for the whole family.

SERVES: 4
PREP TIME: 15 MINUTES
COOKING TIME: 25 MINUTES
DIFFICULTY: MEDIUM

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

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.