Curry and salmon? It may seem like an unlikely combination, but trust us, this 10-minute creamy salmon curry is the perfect blend of flavours and textures. The succulent salmon fillets are perfectly complemented by the creamy coconut milk and aromatic spices, creating a dish that’s both comforting and delicious. The combination of flavours is both familiar and exotic, making it the perfect dish to enjoy on a chilly night or when you’re in the mood for something filling. The best part? It only takes 10 minutes to whip up, making it the perfect solution for busy weeknights

Ingredients:

1 brown onion
450g skinless salmon fillets
1 tbsp peanut oil
1 tbsp red curry paste
1 can of coconut milk
125ml (1/2 cup) chicken-style liquid stock
200g packet of microwaved cauliflower rice
1 bunch of broccolini, stems halved lengthways
1 tbsp brown sugar
2 tsp fish sauce
1 limeFresh coriander leaves to serve
Bean sprouts to serve

Instructions:

1. Heat a non-stick wok or deep frying pan over medium-high heat.

2. As the pan heats up, prepare the ingredients: cut the onion into wedges and the salmon into 2cm pieces.

3. Once the wok is hot, add the oil and onion. Cook, stirring for 2 minutes, until the onion starts to soften. Then add the curry paste and continue to stir until fully combined. Pour in the coconut milk and stock, and bring the mixture to a boil. Add the salmon pieces and cook for 3 minutes.

4. While the salmon is cooking, cook the rice following the packet directions. Then, add the broccolini, sugar, and fish sauce to the pan. Cook for 2 minutes until the broccolini is bright green and tender-crisp. Cut the lime in half and squeeze 1-half into the curry.

5. Divide the cauliflower rice among serving bowls and top with the curry, coriander, and bean sprouts. Cut the remaining half of the lime into wedges to serve alongside the curry if desired. Enjoy!

Optional Ways to Make the Dish Extra Special:

-Add capsicum for a pop of colour
-Garnish with toasted sesame seeds for a nutty flavour
-Add some chilli flakes for a spicy kick
-Serve with a side of steamed jasmine rice
-Finish the dish with a dollop of Greek yogurt for a creamy finish