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Search results for 1 red onion, finely chopped
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Search results for 3 cm of root ginger, peeled and grated
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Search results for 1 tbsp of red thai curry paste
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Search results for 0.5 chicken stock cube
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Search results for 4 lightly smoked salmon fillets, skin removed and chopped into 2cm chunks
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Search results for 250 g of sugarsnap peas, halved lengthways
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Search results for 2 tbsp of coconut flakes, to serve
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Search results for 1 handful of cashew nuts, toasted, to serve
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Search results for 4 wedges of lime, to serve
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Search results for 1 tbsp of coconut oil, or olive oil
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Search results for 30 g of fresh coriander, stalks finely chopped and leaves roughly chopped
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Search results for 400 g of brown rice, cooked, to serve
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Ingredients
- 1 red onion, finely chopped
- 3 cm of root ginger, peeled and grated
- 1 tbsp of red thai curry paste
- 400 ml of coconut milk
- 0.5 chicken stock cube
- 4 lightly smoked salmon fillets, skin removed and chopped into 2cm chunks
- 250 g of sugarsnap peas, halved lengthways
- 2 tbsp of coconut flakes, to serve
- 1 handful of cashew nuts, toasted, to serve
- 4 wedges of lime, to serve
- 1 tbsp of coconut oil, or olive oil
- 30 g of fresh coriander, stalks finely chopped and leaves roughly chopped
- 400 g of brown rice, cooked, to serve