For 4 servings

Prep and cook time: 40 min

Difficulty: medium

Cannot be frozen


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

To serve:

3 - 4 tbsp basil, leaves only, finely sliced 
tomato rose (optional)
 courgette spears (optional)


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.