INGREDIENTS (SERVES 2)
● 1tbsp coconut oil ● 4 star anise ● handful of coriander, leaves and stalk separated
● 1 lemongrass stalk – finely sliced ● 4 spring onions, finely sliced ● 1 red chilli, finely sliced
● 1 medium sized aubergine, chopped into chunks ● 150g sugar snap peas, halved ● 4tbsp Thai red curry paste ● 400ml coconut milk ● 2 x salmon fillet, skinless and chopped into 3 cm chunks
● juice of 2 limes
METHOD
● Melt the coconut oil in a large frying pan or wok and add the star anise. ● Roughly chop the coriander stalks and fry with star anise for 30 seconds. ● Add lemongrass, spring onions, chilli, aubergine, and continue to stir fry for 3 mins. ● Add the red curry paste, mixing it in well, then add the coconut milk and bring to boil gently. ● Gently add the salmon pieces and sugar snap peas and simmer for 5 mins or until the salmon is cooked. ● Take off the heat and stir in the lime juice and coriander leaves. ● Serve in a big bowl. If extra hungry, serve with cauliflower rice.