Another quick and easy dinner packed full of goodness! Instead of serving this curry with rice, I just put sweet potatoes in the curry to make it substantial and very tasty. Add in a few peanuts and other vegetables and there you have it! You could have the curry as it is, but topping it with a salmon fillet bumps up the taste and goodness.
Recipe (serves 2, with some curry over!)
1 tbsp oil
2 Salmon fillets
1 large sweet potato, peeled and chopped into cubes
1 green pepper, chopped
1/4 head of broccoli, cut into florets
Beansprouts (as many as you like! I used 1/4 of a bag)
1 red chilli, chopped
1 clove of garlic, crushed
1 inch of fresh ginger, minced
2 spring onions, sliced
2 tbsp peanuts
2 tbsp of thai curry paste (I used a Panang paste)
1 can of coconut milk
1 tsp sugar
Cook the sweet potato cubes in boiling water until tender, but not overcooked.
Heat up a frying pan with the oil. Add the salmon fillets skin side down and cook for 5 minutes until crispy, gently turn over and cook again for 2 minutes.
Once cooked, remove from the pan and put to one side.
Next, fry the garlic, ginger and chilli in the same pan (there should be a little oil left) for a minute. Add in the curry paste, stir well and then pour in the coconut milk. Once at a gentle simmer, add in the lime juice and sugar. Next add in the pepper, broccoli, sweet potato, beansprouts and half of the peanuts.
Cook gently for 5 minutes.
Serve the curry with the salmon fillet on top, and top with the rest of the peanuts and the chopped spring onions.