- 1 tbsp groundnut oil
- 1 onion, ends trimmed and spiralized on the flat blade of the spiralizer
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ½ small pack coriander, stalks finely chopped and leaves picked
- 1 garlic clove, finely chopped
- thumb-sized piece of ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp Thai red curry paste
- 200ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 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
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…
- 1 lime, cut into wedges
The same shape, but smaller than…
Heat the oil in a sauté pan over a low to medium heat. Add the onion and cook gently for 8 mins until softened but not coloured. Stir in the coriander stalks, garlic and ginger. Cook for 1 min then increase the heat slightly, spoon in the curry paste and cook for a further min until smelling fragrant.
Pour in the coconut milk and veg stock, stir everything together and bring to the boil. Once boiling reduce the heat to a simmer, add the salmon chunks, sugar snap peas and spiralized turnip.
Simmer gently for 5 minutes until everything is nicely cooked, the salmon should come away in large flakes when pressed. Garnish with coriander leaves and lime wedges for serving.