15-Minute Red Salmon Curry

Ingredients

• 0.5 tbsp Extra Virgin Olive Oil
• 1.75 tbsp Red Curry Paste
• 0.25 count Cauliflower, cut into bite-size florets
• 0.5 count Red Capsicum/Pepper, cut into small strips
• 200 g Lite Coconut Milk
• 0.5 count Vegetable Stock Cube, add 2 cups of water per cube
• 0.5 cup Frozen Peas
• 175 g Salmon, cut into bite-sized pieces
• 250 g SunRice Steamed Brown Rice & Red Rice Infused With Chilli and Garlic

Method

1. Add oil to a saucepan on high heat.
2. Add curry paste. Once fragrant (1-2 minutes), add cauliflower and capsicum and stir to coat. Add stock and coconut milk. Stir. Meanwhile, heat rice in the microwave or stove top.
3. Once the pot is simmering, add fish and cook for 2 minutes. Add peas for 1-2 minutes until the peas go bright green!
4. Serve with SunRice Steamed Brown Rice & Red Rice infused with Chilli and Garlic.
5. Notes: Curry pastes come in varying levels of 'heat'. I like to choose a mild curry paste. Start with less curry paste if you are sensitive as you can always add more. Any fish or protein will be great in this recipe. Skip the fish completely if you're vegetarian and add a tin of beans such as chickpeas or butter beans. Or try tofu. Want meat? You can add chicken, beef or lamb strips instead of fish. Simply cook the meat during step one. Once cooked, continue with the recipe. Most vegetables work a treat in this recipe - try zucchini, broccoli, corn, snow peas or mushrooms