Salmon curry over rice
Ingredients
2lb bag of salmon fillets from Aldis3 cans coconut milk
2 Tbsp green or red curry paste from Thai spices
2 Tbsp brown sugar splenda
1 Tbsp salt
1tsp curry, garlic, holy basil, cilantro, cumin, galangal or ginger to taste
1 Tbsp olive or coconut oil
Instructions
Coat pot with oil. On medium high, add curry paste and coconut. Stir until combined.Add remaining spices and bring to almost boil. Add salmon and slow boil for 5 mins.
Taste and adjust seasonings to taste. Simmer on low until ready to serve.
Serve over rice.