Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Sauce
Salmon
How it's done
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Rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the water, rice and salt to the boil in a pan, turn off the heat and leave the rice to fluff up in the covered pan for approx. 20 mins.; do not remove the lid.
Sauce
Heat the oil in a wide pan. Add the onion and all the other ingredients up to and including the sugar, sauté for approx. 2 mins. Pour in the coconut milk and fish sauce, stir. Reduce the heat. Squeeze in the juice of half a lime. Cut the other half into thin slices. Add 2 slices of lime to the sauce along with the lime leaves, simmer for approx. 2 mins.
Salmon
Add the salmon to the sauce, cover and simmer over a low heat for approx. 5 mins. Separate the rice with a fork, serve with the salmon curry, garnish with the coriander.
How-tos
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