Perfectly balanced for protein, good fat, quality carbohydrate, and fibre. It’s also a hit of omega 3 goodness (you should be aiming for 4-5 portions of oily fish per week). This is a comforting bowl of loveliness and one of my favourite Thai dishes ever. I hope you enjoy it as much as I do.

What you’ll need (serves 3-4):

  • 4 wild salmon steaks cut into chunks
  • 400ml tin full fat coconut milk
  • 2 lime leaves (optional but good)
  • 2 tbsp Thai fish sauce
  • 1 tbsp maple syrup
  • A large handful of bamboo shoots
  • 3 red chillies sliced
  • Sea salt and freshly ground black pepper to taste

How to:

  • Heat some coconut oil in a pan over a medium heat
  • Add 1-2 tbsp of green curry paste and stir fry for a minute or two, or until fragrant
  • Add the salmon chunks and stir until coated in the curry paste. Continue to stir-fry for 1-2 minutes.
  • Add the bamboo shoots and the chillies and coat into the paste for a couple of seconds then add the coconut milk, lime leaves, fish sauce and maple syrup and stir well. Bring the mixture to the boil, and then reduce the heat until the mixture is simmering.
  • Continue to simmer gently for 8-10 minutes, or until the sauce has thickened.
  • Serve with brown basmati rice and plenty of stir fried greens (tenderstem broccoli, kale, mange tout)