Thai Salmon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g salmon (frozen)
- 1 stalk lemongrass
- 6 tablespoon curry paste, red
- 400 ml coconut milk
- 2 chilli pepper (s), fresh
- Basil (Thai basil)
- 2 cloves garlic)
- rice, e.g., Basmati
- 2 tablespoon oil, e.g., Sesame Oil
Print Recipe
Pin Recipe Instructions
- Let the salmon thaw in peace. To prepare, chop the garlic and lemongrass stick.
- Fry the thawed salmon together with the garlic and lemongrass in sesame oil until crispy. Take the salmon out of the pan and deglaze the resulting stock with coconut milk.
- Reduce the temperature so that the coconut milk can boil down. Stir in the curry paste depending on your taste / taste. The color of the sauce must look nice and red. After the sauce has boiled down, i.e. has the right seasoning and consistency, the salmon can be put back in the pan.
- Prepare the rice and pour strips of chilli and Thai basil over the rice and salmon just before serving.
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