For 4 servings

Prep and cook time: 40 min


Difficulty: medium


Cannot be frozen




Ingredients:


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)




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.