Salmon and vegetable stir-fry with red curry paste

Ingredients for 2 servings:

• 250 g salmon
• 3 small zucchini
• 3 small carrots
• 100 g green beans
• 2 pointed peppers, red
• 2 spring onions
• 3 tsp curry paste, red
• 100 g goat’s cheese
• 150 ml vegetable stock
• some salt
• optionally Thai basil for garnishing
• 3 tbsp oil (wok oil) or neutral oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Low carb, no meat

Cut the vegetables into the smallest pieces possible. Heat 1 tablespoon of oil in a wok. Cut the salmon into cubes, sear with 1 teaspoon of red curry paste, and cook for a few minutes. Remove the salmon from the wok and set aside. Add the remaining oil to the wok, add the vegetables and the remaining curry paste, and sauté over medium heat for about 5-10 minutes (depending on taste and the size of the pieces). Deglaze the vegetables with the broth, bring to a boil, and simmer for another 5 minutes. Now add the goat’s cheese and melt it to form a creamy sauce. Season with salt, if desired. If you like it spicier, you can add a little more curry paste. Finally, add the salmon back in. Serve on the plate with some (Thai) basil and enjoy. You can serve it with rice, but it also tastes great on its own (low carb).