Ready in 15 minutes. Per 2 persons:
Finely cut an onion and 2 garlic cloves. Grate 2 cm of ginger. Sweat in a tbsp olive oil. Add a heaped tbsp yellow curry paste. Cook for another minute or two. Add 200 cc coconut milk.
Cut 300 grs salmon (skin removed) into bitesized cubes. Add to the curry mix and cook for3-5 minutes.
Serve in a bowl with basmati rice, sugar snaps, courgette and beansprouts.