Green Curry with Salmon
(5/5 - 1 reviews)
Main Course | Fish | Asian
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@bluechefsite Green Curry with Salmon: Looking for a new way to present your salmon? This may be different from what you're used to, but don't be afraid to try something different - always my motto in the kitchen! It combines spiciness with softness between curry and coconut , and the aubergine gives a nice different texture to the dish!For the full recipe, look up the link in our bio! food cooking recipe cuisine recette koken recept fy fyp pourtoi voorjou maincourse platprincipal hoofdgerecht fish poisson vis fast rapide snel healthy équilibre gezond asian aziatique aziatisch Aussi disponible en français - ook beschikbaar in het Nederlands
♬ original sound - BlueChef - BlueChef
Looking for a new way to present your salmon? This may be different from what you're used to, but don't be afraid to try something different - always my motto in the kitchen! It combines spiciness with softness between curry and coconut , and the aubergine gives a nice different texture to the dish!
It's impressively quick and easy to fix in just half an hour or so. And oh my goodness guys, the green curry sauce here is nothing short of divine in its combination with the salmon on its crispy skin .
Grab your apron and give this recipe a try!
It's impressively quick and easy to fix in just half an hour or so. And oh my goodness guys, the green curry sauce here is nothing short of divine in its combination with the salmon on its crispy skin .
Grab your apron and give this recipe a try!
Shopping List
Servings:
-
4
4
+
- salmon on skin - 4 pieces
- jasmin rice - 300 gr.
- eggplants - 1 piece
- red pepper - 1 piece
- red onions - 1 piece
- celery - 1 piece
- thai chili pepper - 2 pieces
- garlic - 4 cloves
- green curry paste - 1 can
- shrimp paste - 1 teaspoon
- coconut milk - 1 can
- oyster sauce - 2 teaspoons
- vegetable oil - 50 ml
- mint - 3 sprigs
- ginger - 1 teaspoon
Hint
If your supermarket or toko sells it, you can replace the mint with Thai basil: highly recommended! It's also nice to serve some lime wedges for those who like it!
Looking for a new way to present your salmon? This may be different from what you're used to, but don't be afraid to try something different - always my motto in the kitchen! It combines spiciness with softness between curry and coconut , and the aubergine gives a nice different texture to the dish!
It's impressively quick and easy to fix in just half an hour or so. And oh my goodness guys, the green curry sauce here is nothing short of divine in its combination with the salmon on its crispy skin .
Grab your apron and give this recipe a try!
It's impressively quick and easy to fix in just half an hour or so. And oh my goodness guys, the green curry sauce here is nothing short of divine in its combination with the salmon on its crispy skin .
Grab your apron and give this recipe a try!
The Method
- Peel and finely chop the onion and garlic.
- Cut the bell pepper into strips and the aubergine into cubes. Finely chop the celery.
- Finely chop the chilli peppers and mint.
- Fry the aubergine cubes for a few minutes and reserve.
- Heat the oil and stir-fry the onions, peppers, celery, garlic and chilli for four minutes.
- Add the aubergine, the oystersauce, the shrimp paste and curry paste and stir-fry for a while.
- Add the coconut milk and let it simmer under the lid for 15 minutes.
- Meanwhile, prepare the rice according to the instructions on the package.
- Add the mint and the ginger to your curry. Fry the salmon fillets for a minute on each side and then place them on top of your curry and cook for another five minutes.
- Bon appetit!
Hint
If your supermarket or toko sells it, you can replace the mint with Thai basil: highly recommended! It's also nice to serve some lime wedges for those who like it!
Click here to share!
Created on:Tuesday 28 January 25 (updated on:Tuesday 4 February 25)
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