Thai Panang Curry with Salmon

Peel and finely chop the shallots. Slice the pepper. Finely slice 5 cm of the lemongrass. Keep the rest whole.

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min. Once cooked, transfer to a plate. Wipe the pan clean and reserve.

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the bell pepper, ginger garlic paste, sliced lemongrass and Panang curry paste. Cook for 2 min further.

Add a pinch of chilli flakes (spicy!), the peanut butter, tamarind paste, fish sauce, coconut milk, measured water, coconut sugar, lime leaves and the big piece of lemongrass. Simmer (don't boil) over a low heat for 10 min.

Meanwhile, portion the salmon. Heat the reserved pan over a medium heat with a drizzle of oil. Once hot, add the salmon fillets skin-side down and cook for 3-4 min on either side until cooked through.

Slice the lime into wedges. Season the curry with a squeeze of lime juice and salt if needed. Remove the lemongrass piece and the lime leaves. Serve the salmon over the curry with the cauliflower rice to the side. Garnish with any remaining lime wedges and the Thai basil leaves.