Salmon Red Curry

Time: 20 min prep + 20m cook Serves: 8

Ingredients

200g skinless salmon fillets

1 red onion

2 Tbl ginger or garlic paste

1/3 cup (100g) red curry paste

400ml can coconut milk

200g cherry tomatoes

1 bunch choy sum (or bok choy)

2 Tbl lime juice

2 Tbl brown sugar

2 Tbl fish sauce

~half bowl of frozen veg

1 cup rice

Put on rice. Dice onion, dice salmon into 2cm cubes. Chop cherry tomatoes. Chop up choy sum. Defrost frozen veg.
Wok on high heat fry and brown up salmon for ~2 min. Transfer to plate with paper towel.
Fry onion with ginger/garlic paste for ~1 min.
Add coconut milk and curry paste. Boil then bring to simmer.
Throw all ingredients into wok, simmer for ~5 min.
Stir in rice and serve.

Original: https://www.taste.com.au/recipes/salmon-red-curry/zje1lep3