This Vietnamese-inspired coconut curry is a superb low-carb and high-protein dish, due to star ingredient salmon.


  • 1/2 stalk lemongrass
  • 2 shallots
  • 1 clove garlic
  • 15g ginger
  • 1 tbsp coconut oil
  • 1 tbsp yellow Thai curry paste
  • 250ml fish inventory
  • 400g coconut milk
  • 150g inexperienced beans
  • 400g salmon fillet; with out pores and skin
  • 150g sugar snap peas
  • 1-2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 crimson chilli
  • 1 tbsp sesame seeds


Step 1.
Finely chop the lemongrass. Peel the shallots, garlic and ginger and cube very finely. Sauté every little thing collectively within the coconut oil for 2-3 minutes. 

Step 2.
Add the curry paste and fry briefly. Add the fish inventory and coconut milk and simmer for about 10 minutes over a low warmth.

Step 3.
Add the beans and prepare dinner for about 5 minutes. 

Step 4.
Lower the salmon into 3 cm cubes and add to the curry with the sugar snap peas. Proceed cooking for about 4-5 minutes, then season with fish sauce and lime juice. 

Step 5.
Lower the chilli into rings. 

Step 6.
To serve, spoon the curry into bowls, sprinkle with chilli rings and sesame seeds and serve. 

Serves 4