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Coconut Curry Salmon Serves 4
This recipe can be made very spicy or mild depending on the amount of green curry paste added to the sauce. Serve Salmon topped with curry sauce and stir-fried vegetables on the side.
Ingredients
4 Salmon Steaks/Filets
2 Garlic Cloves sliced
1 Lrg Shallot diced
1 Tbsp Ground Cumin
1 Tbsp Ground Coriander Seed
3 Ground Bay Leaves
1 Tbsp Ground Tumeric
1.5 Tsp Green Curry Paste
3 Stalks Lemongrass minced
1 Tbsp Lemon Peel grated
1 Can Coconut Milk (400ml)
2 Cups Chicken/Vegetable Broth
Salt & Pepper
Butter
Preparation
Melt butter in a large heavy frying pan.
Saute garlic and shallots/onions until golden.
Add cumin, coriander, bay leaves and tumeric - slightly toast (1min).
Add curry paste and melt (1min).
Add lemongress, lemon peel, salt, coconut milk and chicken broth - bring to a boil.
Reduce the mixture to a sauce consistency (approx. 2 cups of liquid).
Pass through a sieve and press to get all possible flavour.
Sprinkle fish with salt and pepper - roast/grill in butter (10-20mins, depending on how rare or well-done you like your Salmon).
The Thai spices used for the Curry Sauce are the best combined with Sauvignon Blanc’s.
