Summary

Ingredients

• 150 g salmon fillet (s)
• 0.5 ½ lime (s), juice from it
• 1 tablespoon soy sauce
• 100 g carrot (s)
• 1 spring onion (s)
• 2 tablespoons oil
• 1 teaspoon curry paste, green
• 200 ml coconut milk
• 4 stalk / s Thai basil
• 200 g konja circle

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Instructions

1. Cut the salmon into bite-sized pieces and marinate in 2 tablespoons of lime juice and soy sauce for 5 minutes on each side.
2. Peel the carrot and cut across into 0.5 cm thick slices. Then wash the spring onions and cut into pieces approx. 3 cm long.
3. Sauté the carrots and curry paste with oil in a pan over medium heat for one minute. Then deglaze with coconut milk and cook over medium heat for four minutes. Add the salmon and marinade and cook for five minutes on a low heat. Then add the spring onions after four minutes.
4. Prepare the rice according to the package instructions, serve with the fish curry and sprinkle with Thai basil leaves.