Coconut Salmon Curry

Name: Thermomix recipe: Coconut Salmon Curry
Prep time: 10 min
Cook time: 10 min
Ingredients: 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); 2 Tablespoons Thai Red Curry Paste; 800 Milliliters coconut milk tinned or you can make your own; 100 Grams liquid stock of choice; 30 Grams fish sauce; 40 Grams coconut sugar; 3-4 makrut (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; limes to serve; 1 red chilli sliced to garnish; 1 Handful fresh coriander or cilantro leaves to garnish

Serves 6 Prep Time 10 minutes Cook Time 10 minutes Rated: Print

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When you need dinner on the table fast and you also need flavour...Thai this one. We love our Thai food in this house and we are sure you will love it

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?

Spicy Prawn Curry

Chickpea and Cashew Nut Curry

Burmese Eggplant Curry

Sri Lankan Pumpkin Curry

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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 Recipe
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 makrut (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
limes 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.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!