Vegan salmon coconut curry

Vegan salmon coconut curry - made with Revo Salmon!

Ingredients:

• 2 packs of vegan salmon
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 1 can (14 ounces) of coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 cup sliced mushrooms
• 1 cup baby corn, halved
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro (coriander) leaves
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions:

1. Preheat your grill or broiler to high heat. Season the plant-based salmon with salt and pepper. Grill or broil the vegan salmon for about 2-3 minutes per side, or until it is nicely charred on the outside. Remove from heat and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes until the onion is softened and fragrant.
3. Add the Thai red curry paste to the skillet and cook for another minute, stirring constantly to coat the onion mixture.
4. Pour in the coconut milk and vegetable broth. Stir well to combine with the curry paste.
5. Add the sliced red bell pepper, mushrooms, and baby corn to the skillet. Stir to coat the vegetables in the curry sauce.
6. Bring the mixture to a simmer and let it cook for about 10 minutes, or until the vegetables are tender.
7. Stir in the soy sauce, and lime juice. Taste and adjust the seasoning with salt and pepper if needed.
8. Gently place the salmon peices into the curry sauce and spoon some of the sauce over the top.
9. Simmer for an additional 2-3 minutes, just until the salmon is heated through.
10. Sprinkle with chopped fresh cilantro (coriander) leaves.
11. Serve the vegan salmon coconut curry over cooked rice or noodles.

This dish is sure to be a showstopper at any dinner party, now go create, eat and enjoy!