For 4 servings
Prep and cook time: 40 min
Cannot be frozenIngredients:
For the curry:
6 large red Thai chillies, soaked in hot water for 10 minutes beforehand
4 shallots, roughly chopped
4 cloves garlic, chopped
2 tbsp fresh ginger, peeled and chopped
2 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp stevia
3 tbsp virgin coconut oil
400 ml | 14 fl oz | 1 2/3 cups coconut milk
3 - 4 wild salmon fillets, ~200 g each, skinless and pin-boned
1 small red pepper, cored, seeded, and finely sliced
2 - 4 tbsp coconut aminos
1 lime, juiced
freshly ground black pepper
3 - 4 tbsp basil, leaves only, finely sliced tomato rose (optional) courgette spears (optional)Method:
1 For the curry: Drain the chillies from their soaking water and combine with the shallots, garlic, ginger, spices, and stevia in a food processor. Blend on high until you have a smooth paste.
2 Melt the coconut oil in a large saute dish set over a moderate heat until hot. Stir in the paste and fry for 3-4 minutes, stirring frequently, until it darkens.
3 Stir in the coconut milk and bring to a rapid simmer. Reduce the heat slightly and simmer for 5 minutes.
4 Position the salmon fillets in the sauce, cover with a lid, and cook over a low heat for 8-10 minutes until cooked through; turn halfway through cooking.
5 Stir in the sliced red pepper. Adjust the seasoning to taste with coconut aminos, lime juice, and freshly ground black pepper.
6 To serve: Lift the fish into a serving platter, pouring over the sauce. Scatter with the sliced basil and garnish with a tomato rose and decorative courgette spears if using.