This is a simple and light curry with few spices, but is really tasty.

It has a Thai feel as it uses coconut milk, star anise and fish sauce.

Very low in fat, and if you use little or no chilli it is also perfect for people with crohns/colitis.

• 2 fresh tomatoes, diced (for crohns sufferers you can peel and deseed these)
• 1 tbsp. coconut oil
• 1 tbsp. soft brown sugar
• Half a white onion, roughly diced
• 1-2 red chillis, seeds removed and roughly chopped
• 2 large cloves of garlic, peeled
• 2″ chunk of ginger, peeled and halved
• 2 tsp. tomato puree
• 3 roasted red peppers, sliced (I use these as I have crohns and cannot have skins, if you can eat peppers just slice up half a fresh red pepper.
• 1 heap tbsp. coriander powder
• 1 tbsp. cumin powder
• 1/2 tsp. turmeric
• 1/4 tsp. chilli powder (optional)
• 2 star anise
• 400ml coconut milk (light if needed)
• 1/2 tbsp. fish sauce
• 200g salmon, diced (I like skin on as it holds the fish together)
• 6 fresh prawns person, heads removed and butterflied. As the shell is on take a sharp knife and run the point along the back of the prawn to about 0.5cm from the tail. This stops the prawns from shrinking so much. You can fully peel, however still Butterly.
• half a lemon
• 20g Fresh coriander, separate the leaves and stalks
• Salt and black pepper for seasoning

• First sprinkle the brown sugar over the tomatoes and set aside.
• Heat the coconut oil and add the onions, cook for a few minutes then add the chillies, ginger and garlic. Cook until softened.
• Place into a blender along with the tomato puree, and a handful of coriander stalks; blend to be a smooth paste.
• Scrape back into the pan, add the peppers and the spices. Season with 1 teaspoon each of salt, and black pepper.
• Cook for approximately 3 minutes before adding the coconut milk. Also add water to the blender, shake and add to the curry.
• Add the fish sauce and mix well.
• Stir in the tomatoes and all of their juices.
• Add the salmon, at this point try to not stir too much.
• After about 5 minutes add the prawns and squeeze in the lemon juice. Add a good handful of chopped coriander leaves.
• Carefully stir through and cook for a further 5 minutes or until the salmon is cooked. (to check the salmon is cooked, push the back of a spoon on a chunk of fish and if it easily flakes it is cooked).
• Serve with a sprinkle of fresh coriander and chilli flakes.