Salmon Curry In A Hurry
Salmon curry in a hurry is a simple no nonsense dish, perfect for midweek dinners, packed with heart healthy crispy skin salmon, rich creamy curry sauce and crunchy fried shallots, sesame seeds, and sweet juicy green peas.
Servings 2 people
- 2 x 150 gram or 2 x 1/3 lb. salmon fillets
- 1 cup Jasmine rice
- 1 cup or 250 ml coconut milk
- 2 teaspoon Thai green curry paste
- 1 teaspoon Fish sauce
- 1 teaspoon Lime juice
- Pinch of salt
Rice: Boil rice to packet instructions. I do mine in the rice cooker – 1 cup to 2 cups of water, and press the cook button which goes for about 20 minutes.
Salmon: Pat dry salmon with a paper towel to remove any dampness or moisture. (This will help to get a nice crisp outside)
Heat a frypan on high and place salmon flat side down in the pan.
Put a saucepan lid over the frypan and let salmon cook on one side for about 5 to 7 minutes .
After 5 to 7 minutes turn salmon and cook on the other side for another 5 to 7 minutes, covered again with the saucepan lid.
Curry Sauce: Whilst salmon is cooking, heat a non-stick saucepan on medium heat and add the curry sauce. Stir for a minute until it becomes fragrant.
Add in the coconut milk and stir until it is combined with the curry paste.
Add the fish sauce, lime juice and salt and stir to combine.
1. Start cooking the rice first, if using a rice cooker, or if you’re cooking it on the stove. If you’re using one of those instant packets of rice that you microwave, obviously you can do that last.
2. Adjust curry paste to taste. Green curry paste is typically one of the milder ones. I use the Volcom brand, available at Woolworths in Australia
3. I like to serve up my Salmon Curry In A Hurry with some sesame seeds, dry fried shallots (available from Woolworths), and fresh chilli for extra bite!
Calories: 324kcal | Carbohydrates: 22g | Protein: 24g | Fat: 15g | Saturated Fat: 5g | Fiber: 1g | Sugar: 4g