Yellow Curry with Salmon
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Yellow curry paste is ideal for fish. Before frying, it's essential to coat the salmon in a mixture of salt, pepper, and cornstarch. This recipe was shared by Chef John from a popular American restaurant.
Ingredients
- Smoked haddock fillet - 19.4 oz
- Ground Black Pepper - to taste
- Salt - 0.2 oz
- Potato protein - 2.5 oz
- Vegetable Oil - 2 fl oz
- Red Curry Powder - 5.6 oz
- Coconut Milk - 25 fl oz
- Palm Sugar - 0.6 oz
- Fish Oil - 0 fl oz
- Chinese green beans - 7.1 oz
- Fresh basil leaves - 3.5 oz
- Dongpo Sauce - 0 fl oz
- Jasmine Rice - 28.2 oz
Step by Step guide
Step 1
Cook jasmine rice.
Step 2
Dice the salmon fillet.
Step 3
In a bowl, mix together salt, pepper, and cornstarch, then coat the salmon cubes in the mixture.
Step 4
Sauté the salmon in vegetable oil in a skillet until cooked through. Set aside to cool.
Step 5
In a saucepan, mix yellow curry paste with vegetable oil. Add coconut milk and stir well. Place the mixture over low heat and stir constantly.
Step 6
When the mixture becomes warm, add palm sugar and fish sauce. Cook for another 5 minutes. Add the beans, basil leaves, and dongu sauce. Cook for about 2 more minutes.
Step 7
Place the cooked rice on a plate and add the curry mixture with salmon.
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