Thai Salmon Curry

4 salmon fillets about 6 oz each

1 can 13.5 oz coconut milk

2 tablespoon Thai red curry paste

2 cups vegetables e.g., bell peppers, spinach

1 tablespoon fish sauce

1 tablespoon olive oil

1 teaspoon brown sugar optional, for balance

1 lime juiced

Fresh cilantro for garnish

Heat olive oil in a large skillet or wok over medium heat. Add the curry paste and sauté for 1-2 minutes until fragrant.

Pour in the coconut milk and stir to combine. Add the fish sauce and brown sugar (if using). Bring the mixture to a gentle simmer.

Add the vegetables to the skillet and cook for 5 minutes until tender.

Place the salmon fillets into the curry sauce, spooning some sauce over the top. Cover and simmer gently for 8-10 minutes, or until the salmon is cooked through.

Stir in the lime juice and taste, adjusting seasoning as needed.

Garnish with fresh cilantro and serve warm over rice or noodles.

Prep Time: 10 min   Cook Time: 20 min    Total Time: 30 min

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