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10-minute creamy salmon curry

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serves: 6-8 people

Cuisine: Main

Skill Level: Easy

 

INGREDIENTS

  • 1 brown onion
  • 450g skinless salmon fillets
  • 1 tbsp peanut oil
  • 1 tbsp red curry paste
  • 400ml can coconut milk
  • 125ml (1/2 cup) liquid chicken stock
  • 200g rice
  • 1 bunch broccolini, stems halved lengthways
  • 1 tbsp brown sugar
  • 2 tsp fish sauce
  • 1 lime
  • Fresh coriander leaves, to serve
  • Bean sprouts, to serve

 

METHOD

  1. Cut the salmon and onion into chunks roughly 2cm in diameter. Heat a wok or deep-frying pan over medium-high heat, then add oil and onion and cook till softened.
  2. Add the curry paste and stir will combined. Add stock and coconut milk and bring to the boil. Once simmering add the salmon and cook for 3 minutes. Add broccolini, sugar and fish sauce and cook for an extra 2 minutes until broccolini is tender and crips.
  3. While the curry is cooking, cook your rice in a separate saucepan.
  4. Once the rice and curry are cooked, drain the rice and squeeze the lime into the curry. Plate up the rice and curry, sprinkle bean sprouts over the top and serve and enjoy!

 

SHOPPING LIST

Camberwell Market Seafoods & Kingfisher

  • Skinless salmon fillets

 

Camberwell Market Fruit & Veg

  • Brown onion
  • Broccolini
  • Lime
  • Fresh coriander
  • Bean sprouts

 

Nick & Sues Deli or Camberwell Market Deli

  • Coconut milk

 

Pantry

  • Brown sugar
  • Fish sauce
  • Liquid chicken stock
  • Peanut oil
  • Red curry paste
  • Rice (of your choice)