One-Pan Creamy Salmon Curry
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We know how much you all love a good, simple, and delicious recipe that requires minimal effort to whip up. That's why we wanted to share this amazing Creamy Salmon Curry with you, which has been making the rounds on the internet and for good reason!
This delightful dish uses coconut cream for a smooth taste, and best of all, it only requires one pan and 15 minutes of preparation. Now, you can enjoy a tasty meal without all the fuss in the kitchen.
Here are the ingredients you need:
1. A tbsp of peanut oil
2. Four skinless salmon fillets, 130g
4. Three tbsp of massaman curry paste
5. One cinnamon stick, broken in half
6. Five cardamom pods, crushed
7. One star anise
8. A 400ml can of coconut cream
9. Two fresh kaffir lime leaves
10. Two tsp of fish sauce
11. A cup of fresh basil leaves
12. Sliced fresh red chilli, to serve (optional)
13. Microwave jasmine rice, to serve
In a large frying over medium-high heat, heat some oil and cook the salmon cuts for 1 to 2 minutes on each side or until they turn golden brown. Transfer them to a plate.
Meanwhile, add the curry paste to the pan. Cook for 1 to 2 minutes or until aromatic before adding the cinnamon, cardamom, and star anise. Mix the ingredients thoroughly for 30 seconds. Slowly pour the coconut cream into the pan. Add some lime leaves and let the curry sauce simmer for 10 minutes or until the texture becomes thick and creamy.
Add the fish sauce to the mixture and return the cooked salmon cuts to the pan. Simmer for a further 2 minutes to warm through. Add the basil. To serve, top it all off with some more fresh basil along with the chilli (if using). Serve with a side of rice, and enjoy!
This delightful dish uses coconut cream for a smooth taste, and best of all, it only requires one pan and 15 minutes of preparation. Now, you can enjoy a tasty meal without all the fuss in the kitchen.
Source: Taste
Here are the ingredients you need:
1. A tbsp of peanut oil
2. Four skinless salmon fillets, 130g
4. Three tbsp of massaman curry paste
5. One cinnamon stick, broken in half
6. Five cardamom pods, crushed
7. One star anise
8. A 400ml can of coconut cream
9. Two fresh kaffir lime leaves
10. Two tsp of fish sauce
11. A cup of fresh basil leaves
12. Sliced fresh red chilli, to serve (optional)
13. Microwave jasmine rice, to serve
In a large frying over medium-high heat, heat some oil and cook the salmon cuts for 1 to 2 minutes on each side or until they turn golden brown. Transfer them to a plate.
Meanwhile, add the curry paste to the pan. Cook for 1 to 2 minutes or until aromatic before adding the cinnamon, cardamom, and star anise. Mix the ingredients thoroughly for 30 seconds. Slowly pour the coconut cream into the pan. Add some lime leaves and let the curry sauce simmer for 10 minutes or until the texture becomes thick and creamy.
Add the fish sauce to the mixture and return the cooked salmon cuts to the pan. Simmer for a further 2 minutes to warm through. Add the basil. To serve, top it all off with some more fresh basil along with the chilli (if using). Serve with a side of rice, and enjoy!
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