Recipe by Dr. Joanna McMillan from Good Chef Bad Chef
Serves 4 | Prep 15-20 minutes | 20 minutes
Ingredients:
4 salmon fillets (about 150g each, skinless)
2 tbsp red curry paste (adjust to taste)
1 can (270ml) light coconut milk
1 cup vegetable broth (or water)
2 tbsp extra virgin olive oil
1 onion, thinly sliced
3 garlic cloves, minced
1 tbsp fresh ginger, minced
1 red bell pepper, thinly sliced
1 zucchini, halved lengthwise and sliced
1 small broccoli head, cut into florets
1 carrot, thinly sliced into rounds
1 cup sugar snap peas or green beans
1 tbsp fish sauce (optional)
1 tbsp light soy sauce
1 tbsp lime juice
1 tsp honey or maple syrup
Fresh coriander (cilantro), chopped, for garnish
Lime wedges, for serving
Salt
Method
Cut salmon fillets into bite-sized pieces and season lightly with salt. Set aside.
Heat 2 tbsp of extra virgin olive oil in a large pan or wok over medium heat. Add the sliced onion and cook for 2-3 minutes until softened. Add minced garlic and ginger, stirring for about 1 minute until fragrant. Add the red curry paste to the pan, stirring for 1-2 minutes to let the spices bloom. This step enhances the curry flavor.
Pour in the light coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer. Add the bell pepper, zucchini, broccoli, carrot, and sugar snap peas (or green beans) to the curry. Cover and simmer for 5-10 minutes until the vegetables are tender but still vibrant.
Gently place the salmon pieces into the curry. Cover and simmer for an additional 5-6 minutes, or until the salmon is cooked through and flakes easily.
Stir in the fish sauce (if using), soy sauce, lime juice, and honey or maple syrup. Taste and adjust the seasoning - add more soy sauce for saltiness, lime juice for tang, or honey for sweetness.
Remove the curry from heat. Serve in bowls over brown rice. Garnish with fresh coriander and serve with lime wedges on the side.
Serves 4 | 
Prep 15-20 minutes | 
20 minutes 
