Gluten and Dairy Free Salmon and Sweet Potato Curry

Serves 2


  • 1 onion, finely diced
  • 1 teaspoon ground lemongrass
  • 1 teaspoon ground ginger
  • 400ml can of coconut milk
  • 2 medium sized sweet potatoes, peeled and cut into small cubes
  • 2 salmon steaks, cut into chunks
  • 2 tablespoons gluten free soya sauce
  • 1 teaspoon dark brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon fresh coriander, chopped


  1. Heat a drizzle of olive oil in a shallow pan
  2. Add in the onion, lemongrass, ginger and garlic
  3. Saute for 5 minutes
  4. Stir in the thai curry paste and coconut milk
  5. Bring to the boil then turn down the heat until it is simmering gently
  6. Add in the sweet potatoes and cook until tender, about 10 minutes
  7. Add in the salmon and cook for a further 5 minutes
  8. Stir in the soya sauce, sugar, lime juice and coriander
  9. Season with salt and pepper
  10. Serve with sticky Thai rice