"Light, green curry with salmon is a dish that you will prepare in a quick and easy way. If you don't like a very spicy flavor, you can add significantly less chili peppers to find your perfect spicy level. I have made green curry on my blog several times, this time with salmon. I am curious how it will taste for you. Visit our site now for the recipe: https://passionon.pl/kapusta-na-slodko/"
Łosoś curry | Salmon curry | PassionOn
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- Recipe Card
Prep time: 30mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 green hot chillies
- 3 shallots
- 1 lemongrass
- 2 galangal root
- 1 coriander stalks (leave the leaves for later)
- 10 coriander seeds
- 1 ground cumin
- 1 salt and pepper
- 1 coconut oil
- 1 tablepsoon salmon fillet
- 300 gram coconut milk
- 800 millileters coconut milk
- 2 a lime leaves
- 1 a broccoli
- 100 gram sugar peas bean sprouts as desired
- 1 palm sugar
- 2 tamari fish sauce to taste lime juice to taste
- 2 sprigs of chives
- 2 a red chili
- 2 a black sesame
- 2 a peanuts
Method
Step 1
Fry the coriander seeds for two minutes in a dry frying pan.
Step 2
Peel all paste ingredients (peppers, shallots, lemongrass (white part), galangal root, coriander), wash and chop thoroughly. I do not throw away chili seeds because I like the spicy taste of the dish, but if you prefer a milder version, throw the seeds away. We transfer the ingredients to a small food processor (for herbs) or to a mortar. Thoroughly mix or rub into a creamy paste, adding ground cumin, salt, pepper and shrimp paste.
Step 3
Warm the coconut oil in a cast iron pot and then add the paste. Fry for 3-4 minutes. Pour coconut milk and add lime leaves. Cook for 10-15 minutes, then add salmon cut into pieces, broccoli and sugar snap peas. Cook for 5 more minutes. Season everything with fish sauce, lime juice, tamari and palm sugar. Serve the curry with rice, fresh coriander, chili, black sesame and chives. Garnish the whole with bean sprouts and crushed nuts.