Red curry with salmon and broccoli

Cut the salmon (150 g) into large cubes. Slice the bell pepper (50 g) and carrot (50 g) into thin strips, divide the broccoli (50 g) into small florets, and chop the garlic (5 g) finely.

Fry the garlic for 20-30 seconds, add the red curry paste (5 g), and immediately pour in the coconut milk (150 g). Stir the sauce, add the bell pepper, carrot, and broccoli, and cook them over medium heat for 4-5 minutes so the vegetables soften but do not fall apart.

Add the salmon and fish sauce (5 g), salt the curry if needed (to taste), and cook it for another 4-5 minutes at a gentle simmer until the fish turns opaque all the way through and flakes easily. Serve the curry with cilantro (to taste), lime (to taste), and chili pepper (to taste).

If you want a hotter result, add the red curry paste gradually because the heat becomes stronger after a short simmer in the coconut sauce.