Served with cauliflower flour rice, this easy curry gets its flavour and creamy texture from coconut milk and red curry paste

• Prep
  05m
• Cook
  05m
• Serves

Recipe by taste

Ingredients (13)​

• 1 brown onion
• 250g skinless  salmon Fillets
• 2 teaspoon vegetable oil
• 1 1/2 teaspoon red curry paste
• 200ml can coconut milk
• 70 ml (1/4 cup) chicken liquid stock
• 200g pkt microwave cauliflower rice
• 1 bunch broccolini, stems halved lengthways
• 2 teaspoon brown sugar
• 1 tsp fish sauce
• 1 lime or lemon
• Fresh coriander leaves, to serve (optional)
• Bean sprouts, to serve ( optional)

Method​

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

Step 2
While the pan heats up, cut the onion into wedges and the salmon into 2cm pieces.


Step 3
Once the wok is hot, add the oil and onion. Cook, tossing for 2 minutes or until onion starts to soften. Add curry paste and toss until combined. Add coconut milk and stock. Bring to the boil. Add salmon and cook for 3 minutes.

Step 4
Once salmon is in pan, cook the rice following packet directions. Add the broccolini, sugar and fish sauce to the pan. Cook for 2 minutes or until the broccolini is bright green and tender crisp. Cut the lime in half and squeeze 1 half into the curry

Step 5
Divide the cauliflower rice among serving bowls. Top with the curry, coriander and bean sprouts. Cut the remaining lime half into wedges, if you like, and serve with the curry

Nutrition per serving​

Amount per serving
Energy
2058 kj (492cal)
Protein
27.9g
Total Fat
37.6g
Saturated
20.0g
Carbohydrate Total
14.8g
Sugars
5.8g
Sodium
628.4mg
Cholesterol
0.1g