HOUSE OF ASIA
See the recipe
Salmon in curry sauce
Exoticism on your table in just Salmon in an aromatic Massaman curry sauce with pumpkin, cilantro, and coconut milk is a quick yet sophisticated dish. Its subtle spiciness makes it perfect for an everyday meal, reminiscent of the finest Asian restaurant fare. Serve with jasmine rice and savor every serving!
Ingredients
- 2 tablespoons House of Asia Fish Sauce
- 400 ml Coconut milk 16-19% UHT Kara and/ or Coconut milk 17-19% House of Asia
- 2 tablespoons House of Asia Massaman curry pastes
- 300 g salmon, fillet
- 1 onion, diced
- 2-3 cloves of garlic, finely chopped
- 300 g Hokkaido pumpkin, cut into small cubes
- a handful of finely chopped spring onions
- a handful of finely chopped coriander
- 1 lime
- Salt, pepper
- Frying oil
To serve, cooked Lotus Jasmine Rice
A method of preparing
- Cut the salmon fillet into 2 portions, season with salt, pepper, and grated lime zest. Fry in a pan for about 3 minutes on each side.
- Heat oil in a pan and sauté the onion and garlic until translucent. Then add the pumpkin and red curry paste. Stir and cook for about 2 minutes. Then add the coconut milk and cilantro, stirring thoroughly to dissolve the paste. Cook over low heat until the pumpkin is tender, stirring occasionally. Add a little water if necessary. Finally, season with fish sauce and lime juice to taste.
- Serve the finished curry sauce with rice and chopped spring onions. Top with a separately fried portion of salmon.
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