Cook the rice
Prepare the rice according to pack instructions and keep warm.
Start the curry base
- Heat the oil in a large pan over medium heat.
- Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic and ginger and cook for another minute.
Build the sauce
- Add the curry paste, turmeric and cumin, stirring well to release the flavours.
- Pour in the coconut milk and stir to combine.
- Add fish sauce and sugar, then simmer gently for 5–8 minutes.
Cook the salmon
- Season the salmon fillets and place them into the sauce.
- Cover and simmer for 8–10 minutes, until the salmon is cooked through and flakes easily.
Finish and serve
- Stir in the lime juice and adjust seasoning if needed.
- Serve over rice, topped with fresh coriander and extra lime wedges.
💡 Optional
- Add spinach or pak choi for extra greens
- Include red chilli slices for more heat
- Swap curry paste depending on preferred spice level
- Serve with flatbreads or naan for a fusion twist
