Anti-inflammatory Salmon Curry

  • 45 minsCooks in 45 mins
  • Easy Easy
  • Serves 4Serves 4


Step 1

Using a mortar and pestle, pound the garlic, ginger, turmeric and cumin, chilli and lime juice to a paste. Season well with salt and pepper.

Step 2

Heat oil in a deep frypan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add turmeric paste and cook for a further 2 minutes until fragrant.

Step 3

Add the coconut milk, stock and fish sauce. Stir to combine and bring to the boil. Reduce head to low and add the Tassal Salmon pieces, capsicum and green beans. Cover and cook for 10 minutes.

Step 4

Remove the lid and stir in the pak choy. Cook for a final 2 minutes. Serve alongside cauliflower rice


500g Tassal skinless salmon pieces, diced

3 cloves garlic, crushed

4cm piece fresh ginger, sliced

1 tbsp dried turmeric

2 tsp ground cumin

1 medium red chilli, de-seeded and chopped

1 lime, juiced

2 tsp extra virgin olive oil

1 brown onion, diced

400mL light coconut milk

1 cup low-sodium vegetable stock

1 tbsp fish sauce

1 red capsicum, thinly sliced

1 cup green beans, trimmed & halved

1 bunch pak choy, shredded

2 cups cauliflower rice, to serve

Recipe Credit – Susie Burrell