Main
Poached Salmon Coconut Lime Curry
30 minServes 4Nutri-Score C€€
C
30 min
30 minPoached Salmon Coconut Lime Curry
what you need
Ingredients
salmon fillets (cut into 4 pieces, patted dry)Fish4 pieces
garlic (chopped)Produce4 pieces
ginger (1 inch piece, chopped)Produce1 piece
fresh red chilies (chopped)Produce3 pieces
palm sugar (2 tsp or more)Pantry10 g- fish sauce (a few splashes)Pantry15 ml
- coconut cream (1 can)Pantry400 ml
lime (juiced, plus zest of half a lime)Produce1 piece
salt (to taste)Spices5 g- red curry paste (1 1/2 tbsp)Pantry25 g
- cilantro (chopped, for garnish)Produce10 g
spring onion (sliced, for garnish)Produce2 pieces
white rice (cooked, for serving)Grains300 g
per serving
Nutrition
658kcal
- Carbs
- 65 g
- Proteins
- 26 g
- Fat
- 33 g
what you’ll use
Tools
Frying pan
Stovetop
step by step
Method
- Step 1
Chop the aromatics
- Chop the garlic, ginger and fresh chilies.
- Step 2
Sear the salmon
- Pat the salmon dry and sprinkle with salt.
- Sear in a pan over high heat until colored on both sides, about 2 minutes per side, cooking only about halfway through.
- Remove the salmon from the pan.
- Step 3
Saute the aromatics and curry paste
- In the same pan, saute the garlic, ginger and chili until golden brown.
- Add the red curry paste and cook it down until dark and red.
- Step 4
Build the coconut curry sauce
- Add the coconut cream and mix to combine.
- Stir in the palm sugar, lime zest and lime juice.
- Add a few splashes of fish sauce and salt, then mix to combine.
- Step 5
Poach the salmon
- Place the salmon back in the pan and spoon the coconut mixture over it.
- Cover with a lid and cook until fully cooked through but still soft and flaky, about 10 minutes.
- Step 6
Garnish and serve
- Sprinkle cilantro and spring onion on top.
- Serve over white rice with plenty of the curry sauce.