Mild Spicy Coconut Curry with Salmon and Veggies

Name: Mild Spicy Coconut Curry with Salmon and Veggies
Cook time: 40 min
Yield: 4 meals
Ingredients: garlic clove; carrot; broccoli; smoked salmon; oil; salt; pinch black pepper; yellow curry paste; coconut milk; water; coriander; juice of lime; jasmine rice

This mildly spiced curry gets its richness from coconut milk, and the spices provide a pleasant kick. Rice is also served on the side.

40 min

Milk-free Gluten-freecontains fish

Salmon curry:: 2 garlic clove; 2 carrot; 1 broccoli; 1 pkg smoked salmon; 1 tbspoil; 1 tspsalt; pinch black pepper; 1 pkgyellow curry paste; 1 pkgcoconut milk; 2 dlwater; 1 pkgcoriander; juice of lime
Rice:: 1 pkgjasmine rice

Tip

Grate some lime zest into the curry for extra flavor.

1
Bring the water to boil for the rice.
2
Peel and finely chop the garlic. Peel and slice the carrots as thinly as possible. Rinse and cut the broccoli into small florets; peel and slice the stem as well.
3
Cook the rice according to the package instructions.
4
Heat a large frying pan with oil. Add the garlic, carrots, and broccoli to the pan. Stir the vegetables for 2-3 minutes, turning them occasionally. Season the vegetables with salt, black pepper, and curry paste.
5
Pour the coconut milk into the pan, rinse the can with water, and add to the pan as well. Bring to a boil and simmer for about 5 minutes.
6
After simmering for about 5 minutes, add the salmon cubes to the curry. Continue simmering for about 5-7 minutes.
7
Chop the coriander.
8
Finish the salmon curry with coriander and lime juice.
9
Serve the mildly spiced salmon curry with rice.

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Mild Spicy Coconut Curry with Salmon and Veggies

Ingredients

Recipe

Nutrition values (per 100g)

Recipe

Nutrition values (per 100g)

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