Ingredients

The following ingredients have 2 Servings
  • 3/4 lb salmon fillet (skin off and bones removed - cut into 1-inch chunk)
  • 1 clove garlic
  • 1 thumb-sized fresh ginger
  • 1 handful of raw shelled peanuts (roughly chopped or pulse them in food processor)
  • 1 heaped Tbsp of curry paste of your choice (I used the Thai red curry paste and it worked out wonderful)
  • 1 handful of snow peas (pick off the two ends)
  • 7 oz of coconut milk (or 3 oz coconut milk and 4 oz plain Greek yogurt)
  • 1 lime
  • 2 fresh red chili (finely sliced, depends on how spicy you want it)
  • Small bunch of fresh cilantro (leaves set aside, chop the stalks)
  • Canola oil

Instruction

  • Put your wok on a high heat and add 2 lugs of Canola oil. Saute the garlic, ginger, most of the chopped chili, and the cilantro stalks for 30 seconds
  • Add the curry paste and stir for another 30 seconds. Add in the salmon, cook for a minute or so, then add the snow peas and coconut milk. Let everything cook for another minute. Taste and season with salt and pepper if needed. Turn off the heat
  • Sprinkle with cilantro leaves, the remaining of the chilis and peanuts. Serve with rice