|Cooking on the crash pad at a rest stop...car camping is the best.|
1/2 a large onion
1/2 a large green pepper
1 small 5-oz can organic coconut milk
1 - 2 TB curry paste
smoked salmon (or canned salmon)
Chop the onion and green pepper and saute in coconut oil. Once the veggies are soft and the onions are turning translucent, add the whole can of coconut milk, the curry paste, and the smoked salmon. Continue to heat while stirring to combine the coconut milk and curry paste, and breaking up the smoked salmon into flakes.