Thai Red Curry with Crispy Skin Salmon | Asian Inspirations

Ingredients

• ½ jar Valcom Thai Red Curry Paste
• 1 can TCC Premium Coconut Milk
• ½ brown onion (sliced)
• 2 cloves garlic (minced)
• 1 long red chilli (thinly sliced)
• 240g sugar snap peas
• ½ red capsicum (sliced)
• 240g baby spinach
• 4 salmon fillets (skin on)
• 3 tbsp vegetable oil
• 1 tbsp Squid Brand Fish Sauce
• 1 lime
• handful bean sprouts (to serve)
• steamed brown or white rice (to serve)