Thai Red Coconut Broth with Glazed Salmon and Sticky Rice

Ingredients

• 2 Garlic cloves
• 15g Ginger
• 1.5 Tbsp Red Thai Curry Paste
• 1 Tin Coconut Milk
• 1 tbsp Soy sauce
• 1 tbsp Fish Sauce
• 1 Tbsp Honey
• 1/2 Lime, Juice Only
• 2 salmon fillets
• 100g Tender stem Broccoli
• Drizzle of sesame oil
• Sticky rice
• Lime wedge
• Chilli oil
• Coriander
• Sesame seeds

Method

1. Blend all sauce ingredients together until smooth, then transfer to a saucepan and simmer gently for about 10 minutes.
2. Coat the salmon fillets in soy sauce and honey, then air-fry or roast at 425°F for 8-10 minutes.
3. Toss the broccoli with a little sesame oil and a pinch of salt, then air-fry or roast at 425°F for about 4 minutes until slightly charred.
4. Spoon cooked sticky rice into each bowl, ladle the sauce over the top, then add the salmon and charred broccoli.
5. Garnish with chili oil, a lime wedge, sesame seeds, and coriander before serving.