Thai Yellow Curry with Salmon and Sweet Potato

Ingredients

• 600 g salmon fillets, skinless, cut into chunks
• 3 tbsp gluten-free Thai yellow curry paste
• 400 ml coconut milk
• 400 g sweet potato, peeled and cubed
• 2 tbsp gluten-free fish sauce
• 1 lime
• 20 g fresh coriander
• 1 tbsp coconut oil
• 300 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Heat the coconut oil in a saucepan over a medium heat, add the yellow curry paste and fry for 2 minutes.

3. 3

   Add the sweet potato and stir to coat, then pour in the coconut milk and 100ml water. Simmer for 15 minutes until the sweet potato is nearly tender.

4. 4

   Gently add the salmon chunks and fish sauce, and simmer for 6–8 minutes until the salmon is just cooked.

5. 5

   Squeeze over the lime juice and scatter with fresh coriander.

6. 6

   Serve with jasmine rice.