Crispy salmon with Thai peanut coconut curry

Oh hey crispy salmon with Thai peanut coconut curry πŸ₯₯πŸ₯œπŸŒΆπŸ’•

Delicious salmon fillets with a rich and spicy thai peanut and coconut curry sauce with red peppers, sugar snap peas and baby sweetcorn πŸ™Œ absolute beauty of a winter warmer πŸ”₯🌑

This is really really quick to make (15 minutes! No, really!) Making it the perfect midweek tea to knock up.

I use a really good quality Thai Penang curry paste (ok, yes it’s cheating) but I’m not going to make a paste on Tuesday night πŸ˜‚ no thanks. With a few store cupboard additions, jazz up your paste and make it extra 🌢



1 tbsp coconut oil

2 salmon fillets

1 clove of garlic

1 tbsp Penang curry paste

1 can coconut milk

1 tsp brown sugar

lime juice

1 tbsp chunky peanutΒ  butter

1 red pepper

sugar snap peas

baby corn

2 springs onions

1 handful of coriander

How to

Heat 1/2 tbsp coconut oil and fry 2 salmon fillets, skin side down, on a medium heat for 2 minutes until the skin is crispy. Turn over and cook for another minute. Leave to one side. Add another 1/2 tbsp and fry 1 crushed garlic clove, then add 1 tbsp good quality penang curry paste. Let it cook out a little. Add a can coconut milk, 1 tsp brown sugar, a squeeze of lime and 1 tbsp chunky peanut butter. Leave to bubble slightly. Add 1 chopped red pepper, some sugar snap peas and chopped baby corn, then return your salmon fillets to the pan leaving the skin out of the sauce. Let it cook for 5-10 minutes until the salmon is cooked. Top with chopped spring onions and coriander. Serve with plain steamed rice πŸšπŸ›πŸ™ŒπŸ½

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