Easy Salmon & Veggie Medley Coconut Curry

Por Fit Men Cook · 35 min

Ingredientes

Modo de preparo

1. Season the salmon chunks with sea salt, pepper and coconut sugar, rubbing it over all sides.
2. Heat the skillet over medium-high heat and spray it with oil. Sear the salmon chunks for no more than 2 minutes to colour the outside, then remove them from the pan.
3. Add the oil to the skillet, then the garlic, onion, ginger and lime zest. Cook for about 3 minutes until the onions are caramelised.
4. Raise the heat to high, add the sugar snap peas and bell pepper, and sear for 2 to 3 minutes.
5. Add the coconut milk, stock, curry paste and turmeric. Lower the heat and bring to a light simmer.
6. Add the cauliflower florets, cover and cook for 8 to 10 minutes until the cauliflower is soft.
7. Remove the skillet from the heat, return the salmon to the sauce and let it finish cooking.
8. Garnish with basil and fresh lime before serving.

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