Tasty, quick, family friendly, adjustable, these are the recipes we hope you love as much as we do. There is nothing better than a curry that can be on the table in around 20 minutes (including picking the herbs from the garden or Urbipod) and knowing you made it from scratch, but zero fuss. It is better than fast food, fakeaway to the rescue. If you are not fans of salmon, use this method for any other fish or even chicken. Delish!
You got this.
Have you tried any of our other curries in a hurry?
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Need
- 1 Piece salmon per serving with or without skin
- 1 red onion peeled and halved
- 3 cloves garlic
- 1 green chili
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons Thai Red Curry Paste
- 800 Milliliters coconut milk tinned or you can make your own Recipe
- 100 Grams liquid stock of choice
- 30 Grams fish sauce
- 40 Grams coconut sugar
- 3-4 kaffir lime leaves
- 2 lemongrass stalks, white part only, bruised with a knife handle
- 1 Tin Crushed Tomatoes
- pink salt flakes and white pepper to taste BUY
- lime to serve
- 1 red chilli sliced to garnish
- 1 Handful fresh coriander or cilantro leaves to garnish
Do
- 1
Pan fry the salmon fillets, in a cast iron pan with just a drizzle of EVOO. Leave them covered while you make the rest of the recipe.
- 2
Place onion, garlic, chilli and EVOO into Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.
- 3
Add curry paste, coconut milk, water, chicken stock powder, fish sauce, coconut palm sugar, lime leaves, lemongrass and tomatoes and cook 10 min/100℃/Reverse/speed 2.
- 4
Allow to infuse for around 5 minutes in the Thermomix bowl before removing the lime leaves and lemongrass stalks. Taste and season if needed with salt and white pepper.
- 5
Arrange the salmon fillets in a heatproof serving dish and pour the hot curry sauce over. Cover until ready to serve. Garnish before serving with lime wedges, sliced chillies, and coriander leaves.
- 6
Serve with steamed rice.
