Thai Coconut Salmon Curry

Ingredients

• 4 salmon fillets (about 150g each, skinless)
• 2 tbsp red curry paste (adjust to taste)
• 1 can (270ml) light coconut milk
• 1 cup vegetable broth (or water)
• 2 tbsp extra virgin olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 red bell pepper, thinly sliced
• 1 zucchini, halved lengthwise and sliced
• 1 small broccoli head, cut into florets
• 1 carrot, thinly sliced into rounds
• 1 cup sugar snap peas or green beans
• 1 tbsp fish sauce (optional)
• 1 tbsp light soy sauce
• 1 tbsp lime juice
• 1 tsp honey or maple syrup
• Fresh coriander (cilantro), chopped, for garnish
• Lime wedges, for serving
• Salt
• Cut salmon fillets into bite-sized pieces and season lightly with salt. Set aside.
• Gently place the salmon pieces into the curry. Cover and simmer for an additional 5-6 minutes, or until the salmon is cooked through and flakes easily.
• Stir in the fish sauce (if using), soy sauce, lime juice, and honey or maple syrup. Taste and adjust the seasoning - add more soy sauce for saltiness, lime juice for tang, or honey for sweetness.
• Remove the curry from heat. Serve in bowls over brown rice. Garnish with fresh coriander and serve with lime wedges on the side.