1.Heat the oil in a large pan over a medium-high heat. Sauté the broccoli for 3-4 minutes, then add the curry paste and cook for further 2 minutes. Now add coconut milk and simmer gently for 5-8 minutes.
2.Next, add in the chickpeas
and mix well to combine, bring to a gentle simmer.
3.Mix the cornstarch with 2 tablespoon of cold water and add to the pan, simmer for about a minute, then reduce heat and let it cool slightly before serving.
3.To serve, divide the salsa between 4 serving plates. Top with the
salmon and serve immediately.
