¾lbsalmon filletskin off and bones removed - cut into 1-inch chunk
1clovegarlic
1thumb-sized fresh ginger
1handful of raw shelled peanutsroughly chopped or pulse them in food processor
1heaped Tbsp of curry paste of your choiceI used the Thai red curry paste and it worked out wonderful
1handful of snow peaspick off the two ends
7ozof coconut milkor 3 oz coconut milk and 4 oz plain Greek yogurt
1lime
2fresh red chilifinely sliced, depends on how spicy you want it
Small bunch of fresh cilantroleaves set aside, chop the stalks
Canola oil
Instructions
Put your wok on a high heat and add 2 lugs of Canola oil. Saute the garlic, ginger, most of the chopped chili, and the cilantro stalks for 30 seconds
Add the curry paste and stir for another 30 seconds. Add in the salmon, cook for a minute or so, then add the snow peas and coconut milk. Let everything cook for another minute. Taste and season with salt and pepper if needed. Turn off the heat
Sprinkle with cilantro leaves, the remaining of the chilis and peanuts. Serve with rice