Recipes>Salmon Recipes
Aromatic Coconut Salmon Curry
by Dominique Woolf from The Asian Pantry
Easy
Serves 4
Total 40min
Prep 15min
Cook 25min
With chunks of salmon and spears of asparagus nestled in a complex, aromatic curry sauce, this mouth-watering curry recipe is one you’ll cook again and again.
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From the book
The Asian Pantry
Dominique Woolf
The Asian Pantry
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Introduction
In this dish, the oiliness of salmon is balanced perfectly against the aromatic curry sauce, which uses Chinese 5-spice as well as curry powder. This is a saucy curry, so make sure you have rice and/or flatbreads to mop up all the deliciousness.
Tags
Ingredients
| 1 tbsp | neutral oil |
|---|---|
| 1 | onion, finely chopped |
| sea salt flakes | |
| 2 cloves of | garlic, finely chopped |
| 1 tbsp | grated fresh ginger (approx. 6cm) |
| ½ tsp | Chinese 5-spice |
| 1 tbsp | curry powder (whichever heat preferred) |
| 1 tsp | chilli flakes (optional) |
| 1 medium | tomato, chopped |
| 1 x 400ml tin of | coconut milk |
| 150ml | water |
| 2 tbsp | light soy sauce |
| 2 tsp | sugar |
| 4 (approx. 500g) | skinless salmon fillets, cut into 3cm pieces |
| 250g | asparagus, cut into 3–4cm pieces |
| To serve: | |
| rice and/or flatbreads | |
| fresh coriander leaves |
Method
Heat 1 tablespoon of oil in a large deep frying pan over a medium heat. Add the onion with a pinch of salt, and cook for 3 minutes, stirring occasionally.
Add the garlic and ginger, and stir-fry for a further 2–3 minutes, until softened. Add the Chinese 5-spice, curry powder and chilli flakes, and fry for a further minute, adding another drizzle of oil if necessary.
Tip in the tomato along with the coconut milk, water, soy and sugar. Turn the heat up to medium high and bring to the boil. Bubble for 5 minutes, until the sauce thickens slightly, then taste the sauce and add any extra soy, salt or sugar as needed.
Add the salmon and coat it in the sauce. Reduce the heat to medium and cook for 3 minutes, stirring and turning over the salmon pieces occasionally. Add the asparagus and also coat in the sauce, being careful not to break up the salmon. Simmer for a further 2–3 minutes or so, until the salmon and asparagus are both cooked.
Serve with rice and/or flatbreads and sprinkled with coriander leaves.
Delicious with: Shanghai Spring Onion Flatbread (page 186 of The Asian Pantry ).
Tip: If your asparagus is on the thick side, add it 1 minute earlier.
Vegan: Swap the salmon for sweet potatoes or chickpeas.
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Ingredients
Method
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