Poached Salmon Thai Curry (Serves 4)
4 thick salmon filets
½ cup brown rice
½ cup black quinoa
5 cups shredded white cabbage
2 red bell peppers (seeded and cut into strips)
1 ½ cups of coconut milk
1 ½ cups water
4 Tbsp red curry paste
2 Tbsp lime juice
2 Tbsp agave (or honey)
2 Tbsp fish sauce
3 cloves garlic, diced
1 small red chili, seeded and finely diced
1 tsp of salt or soy sauce
Toppings: Fresh chopped basil and coriander
Add everything except for the salmon to the pot and bring to a boil, cover and let simmer, for 15 minutes.
Place your salmon on top of the curry mixture, don’t worry if it sinks a little, but make sure it is not totally submerged. If needed, add more vegetables to prop up your fish.
Cover and simmer another 3 minutes to get heat back into the pot.
Place your lidded pot on a cloth or mat in the Wonderbag for 40 minutes to finish cooking.
Top with fresh basil and coriander to serve.