Creamy Salmon & Coconut Curry

SERVES 4

READY IN 20 MINUTES

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Save this for the next time you need some mid-week recipe inspo!

Whilst I am a sunshine lover through and through, there’s something quite cosy that the change in season brings. As the weather gets a little cooler I find myself reaching for more warning dishes and this curry hits the perfect spot.

Salmon is such a brilliant way to get in those important omega-3 fatty acids and there are lots of different vegetable varieties you could try (I like to add in broccoli & yellow bell pepper too!).

Warming, so tasty and easy to store in the fridge/freezer, I hope you love this as much as we have been.

The Recipe

Ingredients

1 white onion, finely chopped

2 garlic cloves

1 tbsp of sesame oil

1 tbsp of minced ginger

1 tsp of turmeric

1 chilli, minced

2 salmon fillets

100g of baby corn

100g of cherry tomatoes

100g of sugar snaps

1 can of coconut milk

Directions

Start by frying the onion and garlic for 5 mins in the sesame oil.

Then, add the ginger turmeric and chilli and stir well.

Next, add the veg into the same pan and fry for 2 mins.

Lastly, add in the coconut milk and salmon. Cover and simmer for 8 mins before serving hot.

Enjoy!