Thai Curry with Salmon
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 2 garlic cloves
- 2 centimeters ginger
- 150 grams Snow peas
- 200 grams carrots
- 1 Kohlrabi
- 400 grams Salmon
- white peppers
- Pastry flour
- 3 Tbsps soybean oil
- 1 Tbsp Red Curry paste (vegan)
- 250 milliliters Coconut milk
- 150 milliliters vegan Vegetable broth
- 1 Tbsp Lime juice
- 1 Tbsp soy sauce
- Garlic chive (for garnish)
Preparation steps
Cook rice in a pot with double amount of salted water until tender.
Peel garlic and ginger, cut garlic into thin slices and grate ginger. Rinse snow peas and trim snow peas. Peel carrot and cut into finger long narrow sticks. Peel kohlrabi, quarter and cut into thin slices.
Rinse salmon, pat dry, cut into pieces, cover in flour and season with pepper. Heat 2 tablespoons oil in a pan and fry salmon for 3-4 minutes on both sides until golden brown and then season with salt.
Heat remaining oil in a large frying pan or wok. Fry garlic and ginger briefly, add curry paste and fry for 2-3 minutes. Add coconut milk and broth and bring to a boil. Add prepared vegetables and simmer for 2-3 minutes. Stir and simmer again for approximately 5 minutes until vegetables are cooked al dente. Season curry to taste with lime juice and soy sauce. Arrange rice in bowls, cover with curry and then top with salmon. Serve garnished with chives.
