Salmon curry

main dish Asian cuisine dinner
Total: 35 min. | Active: 15 min.
lactose-free

This delicious curry is one of those recipes that looks much more time-consuming than it actually is. Creamy coconut milk, spicy Thai curry paste, fresh lime and tender salmon. Perfect for evenings when you want something truly delicious, but don't feel like spending forever in the kitchen. And the best thing is, you don’t need to spend ages washing up either. So much flavour in a single pan!

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 portions

Rice
300 g jasmine rice
5 dl water
1 pinch salt
Sauce
2 tbsp toasted sesame oil
1  spring onion incl. green part, finely chopped
1 tbsp ginger
2  dried chilli peppers, finely chopped
1 tbsp red curry paste
1 tsp coconut palm sugar
6 dl coconut milk
1 tbsp fish sauce
1  organic lime, cut in half
3  lime leaves (Citrus hystrix) (Thai Kit) (Thai-Kit)
Salmon
600 g salmon fillets without skin, cut into approx. 3 cm cubes
1 bunch coriander, torn into pieces

How it's done

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.

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