Speedy Chilli Coconut Salmon and Aubergine Curry

Tasty and very quick supper. Sauce can also be paired with cod, chicken or pork tenderloin 

                                        

Time: 5 mins prep and 20 mins cooking time

Ingredients
1 tbsp oil

2 aubergine cubed
1 onion chopped
5 tbsp sriracha sauce (or gouchujang if can get)
4 cloves garlic crushed

400ml coconut milk
400ml veg stock
4 Salmon fillets (or chicken)

2 tsp toasted sesame seeds
4 spring onions sliced
A few sprigs coriander
Steamed rice to serve
Green veg like broccoli or green beans cooked al dente

Method

Heat the oil in a  large frying pan and add aubergine. Fry for 6-8 mins until golden. Add onion and cook for 6-8 mins until soft.

Stir in sriracha or (gochujang) and crushed garlic cloves. Cook for 2 mins. 

Pour in the coconut milk and veg and bring to the boil. Simmer for a few mins. Season to taste.

Add the salmon fillets and gently simmer for 3 mins. Turn over and cook for 3 mins more. 

Sprinkle with toasted sesame seeds, chopped spring onions and a few fresh coriander sprigs.

Serve with steamed rice and green veg stirred through the sauce

Enjoy!