Lemongrass turmeric salmon curry

INGREDIENTS

• 1 Jar Mekhala Organic Lemongrass Turmeric Paste

• 400ml Coconut milk

• 500g Skinless salmon fillet, cut into large cubes

• Lemon wedges (optional)

PREPARATION

1. Pour Lemongrass Turmeric paste and coconut milk to a large saucepan or small pot, and stir well.

2. Add the salmon cubes and mix until the fish is evenly coated with the Lemongrass Turmeric Paste and coconut milk mixture. Season with salt and pepper if desired.

3. Bring to the boil and simmer until the salmon is just cooked (about 10-15 minutes).

4. Transfer to serving bowl, garnish and serve with lemon wedges on the side, ideally with steamed rice!