Salmon Red Curry
- Replies 2
Do you ever find yourself craving a quick and healthy dinner recipe that’s elevated? One that's easy to make but tastes fresh and flavourful like you put in a lot of effort? This Salmon Red Curry recipe ticks all the boxes! It boasts sweet, savoury, and spicy ingredients, so it’ll surely leave you wanting for seconds. It’s also rich in omega-3 and vitamins. You can count that it’ll not only do wonders for your taste buds but for your health too!
Here are the ingredients you need:
1. Three skinless salmon fillets, cut into 3cm pieces
2. A red onion, cut into wedges
3. A small piece of ginger, cut into matchsticks
4. 100 grams of red curry paste
5. A can of coconut milk
6. 200 grams of cherry tomatoes
7. A bunch of choy sum, halved
8. Two tablespoons of lime juice
9. Two teaspoons of brown sugar
10. Two teaspoons of fish sauce
11. Two cups of steamed jasmine rice
12. Coriander sprigs, to serve
Start by heating a large frying pan over high heat. Stir-fry the salmon in 2 batches, for about 2 minutes or until they turn golden brown. Once perfectly cooked, transfer the salmon fillets to a bowl.
Stir-fry the onion and ginger in the pan for 2 minutes or until golden brown. Add the curry paste and stir-fry for a minute or until aromatic. Pour the coconut milk in and bring the ingredients to a simmer.
Place the cooked salmon fillets back into the pan with the tomatoes and choy sum. Let them cook for 2 minutes or until they are heated through. Remove the pan from the heat before stirring in the lime juice, sugar, and fish sauce. Season with some salt and pepper. Serve immediately with rice and coriander sprigs. Delicious!
Source: Taste.com.au
Here are the ingredients you need:
1. Three skinless salmon fillets, cut into 3cm pieces
2. A red onion, cut into wedges
3. A small piece of ginger, cut into matchsticks
4. 100 grams of red curry paste
5. A can of coconut milk
6. 200 grams of cherry tomatoes
7. A bunch of choy sum, halved
8. Two tablespoons of lime juice
9. Two teaspoons of brown sugar
10. Two teaspoons of fish sauce
11. Two cups of steamed jasmine rice
12. Coriander sprigs, to serve
Start by heating a large frying pan over high heat. Stir-fry the salmon in 2 batches, for about 2 minutes or until they turn golden brown. Once perfectly cooked, transfer the salmon fillets to a bowl.
Stir-fry the onion and ginger in the pan for 2 minutes or until golden brown. Add the curry paste and stir-fry for a minute or until aromatic. Pour the coconut milk in and bring the ingredients to a simmer.
Place the cooked salmon fillets back into the pan with the tomatoes and choy sum. Let them cook for 2 minutes or until they are heated through. Remove the pan from the heat before stirring in the lime juice, sugar, and fish sauce. Season with some salt and pepper. Serve immediately with rice and coriander sprigs. Delicious!
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