Thai red salmon curry - Good Food Middle East

Ingredients

• 1 tbsp groundnut oil
• 1 onion, ends trimmed and spiralized on the flat blade of the spiralizer
• ½ small pack coriander, stalks finely chopped and leaves picked
• 1 garlic clove, finely chopped
• thumb-sized piece of ginger, grated
• 2 tbsp Thai red curry paste
• 200ml coconut milk
• 150ml low-sodium vegetable stock (we used Bouillon)
• 2 skinless, boneless salmon fillets, each cut into 4 chunks
• 200g sugar snap peas
• 1 turnip (about 155g), peeled, ends trimmed and spiralized into very thin noodles
• 1 lime, cut into wedges