Curried Salmon Rice Bowl

1 14 oz can full fat coconut milk
1/4 cup red thai curry paste
2 bell peppers, sliced
½ broccoli head, cut into florets
1 lime, juiced
Fresh cilantro to garnish
Optional: serve with rice

1. Pat dry your salmon and slice into cubes. Place them in a bowl, season with curry powder,
   coriander powder and salt and pepper. Toss until well seasoned and set aside.
2. Heat a large skillet on high. Add your oil followed by your salmon and sear until golden brown on each side. Once ready, set aside.
3. In the same pan, add oil followed by onions, ginger and garlic. Stir until tender.
4. Add your bell peppers and broccoli. Stir until fragrant and tender.
5. Pour your coconut milk, curry paste and stir until well combined and fragrant.
6. Squeeze lime juice and simmer.
7. Place your salmon back in the pan and simmer until flavours have combined.
8. Once thickened, remove from heat garnish with cilantro, peanuts and serve over rice.