Preparation:
Sprinkle the salmon fillets on both sides freshly ground black pepper. Set aside.
Prepare curry base:
Heat a large pan over medium heat and add the coconut milk. Bring gently to the boil.
Add the The Spice Club Thai Mix to the coconut milk and stir well. Let the mixture simmer for a few minutes so that the flavors can develop.
Add aromatics and vegetables:
Add the lime juice, grated ginger and the fish sauce to the pan. Stir well.
Put the sliced onion, red pepper and green bell pepper in the pan. Let it simmer for about 5-7 minutes, or until the vegetables start to become soft.
Add salmon:
Carefully put the seasoned salmon fillets in the pan with the curry. Make sure that the fillets are partially immersed in the sauce.
Cover the pan and let the salmon simmer for about 10 minutes, or until the fish is just cooked and easily falls apart.
Serve:
Spoon the boiled rice on plates or bowls.
Place a salmon fillet on each portion and scoop the vegetables and curry sauce around it.
Garnish with thinly sliced spring onions, finely chopped coriander and with The Spice Club Poke of Coco & Hazel Topping.
