Salmon Curry with Sugar Snap Peas and Coconut Milk
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 12 mins |
| Total Time | 27 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g salmon fillet (s)
- 250 g suar snap peas
- 2 spring onion (s)
- 2 clove (s) garlic, finely chopped
- 0.5 teaspoon ½ ginger, very finely diced
- 200 ml coconut milk
- Curry paste, green or yellow, amount according to taste and heat
- 1 teaspoon palm sugar
- 100 ml vegetable stock
- some fish sauce (Nuoc mam)
- some lime juice
- salt and pepper
- 2 stalks coriander green
Print Recipe
Pin Recipe Instructions
- Clean and wash the snow peas and blanch them in boiling salted water for two minutes. Pour into a sieve, rinse with cold water and drain well. Then cut into oblique strips.
- Rinse the salmon fillet briefly, pat dry and cut into cubes. Clean and wash the spring onions and cut into rings.
- Melt the creamy, thick part of the coconut milk in a pan over medium heat, sauté the curry paste, add the whites of the spring onions, garlic, ginger and sugar and sauté briefly. Add the rest of the coconut milk, vegetable stock and fish sauce and cook the salmon cubes in the sauce for about five minutes. Add the sugar snap peas strips and spring onion greens, heat and season to taste with lime juice, Nuoc mam, salt and pepper. Serve sprinkled with finely plucked coriander leaves.
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