Cook time: 15 mins | Prep time: 10 mins | Serves: 4

Ingredients.

• 4 x 140g salmon fillets with skin

• 1 tablespoon ghee

• 1 brown onion, thinly sliced

• 2 garlic cloves, roughly chopped

• 4cm ginger, roughly grated

• 1 broccoli, florets cut, stem discarded

• 1 tablespoon red curry paste, good quality

• 400ml coconut cream

• 1 teaspoon tamarind

• 3/4 cup frozen peas

• salt and pepper to taste

Garnish

• 5g mint leaves

• 5g Thai basil, can use normal basil

• 1 tablespoon fried shallots, optional

Method.

1. In a non stick frying pan, add 1 tablespoon of ghee. On medium to high heat add the salmon fillets, skin side down. Cook for 4-5 minutes. Set aside, skin side up.

2. In the same pan with the excess ghee, add onion, garlic and ginger. Stir and cook on medium heat for 3 minutes.

3. On medium to high heat add broccoli florets and sear for 2 minutes.

4. Add the red curry paste, coconut cream, tamarind paste and nestle the salmon fillets, skin side up, into the pan. Simmer for 4-5 minutes. Submerge peas into the curry and simmer for 2 minutes more. Add salt and pepper to taste.

5. Serve with herbs and fried shallots alongside cooked rice.

Enjoy! Amanda x