Thai red salmon curry

• groundnut oil1 tbsp tbsp
• onion↗1

  ends trimmed and spiralized on the flat blade of the spiralizer

• coriander

  stalks finely chopped and leaves picked

• garlic clove↗1

  finely chopped

• ginger↗thumb-sized piece of

  grated

• Thai red curry paste↗2 tbsp tbsp
• coconut milk↗200ml ml
• low-sodium vegetable stock↗150ml ml

  (we used Bouillon)

• skinless, boneless salmon fillets↗2

  each cut into 4 chunks

• sugar snap peas↗200g g
• turnip1

  (about 155g), peeled, ends trimmed and spiralized into very thin noodles

• lime↗1

  cut into wedges

Step-by-step instructions

1. 1

   Heat the oil in a sauté pan over a low to medium heat. Add the onion and cook gently for 8 mins until softened but not coloured. Stir in the coriander stalks, garlic and ginger. Cook for 1 min then increase the heat slightly, spoon in the curry paste and cook for a further min until smelling fragrant.

2. 2

   Pour in the coconut milk and veg stock, stir everything together and bring to the boil. Once boiling reduce the heat to a simmer, add the salmon chunks, sugar snap peas and spiralized turnip.

3. 3

   Simmer gently for 5 minutes until everything is nicely cooked, the salmon should come away in large flakes when pressed. Garnish with coriander leaves and lime wedges for serving.