Asian coconut stew with salmon
Quick-cooked, easy-cooked, and perfect everyday dish with good salmon and tasty sauce on coconut milk and curry paste.
Ingredients Asian coconut stew with salmon
- 500 g Salmon fillet Frozen
- 2 tbsp Red Curry paste
- 400 ml of coconut milk
- 1 tbsp Japanese soy
- 1 pcs Coriander pots – fresh
- From your pantry
- 4 grams Salt Fine
- 1 garlic cloves Garlic Plain
- 0.5 tbsp rapeseed oil
- 0.5 tsp Chiliflakes
- 4 servings of Rice
How to prepare
- Cut the thawed salmon fillets into cubes. Salt and pepper the salmon pieces around.
- Peel and grate the garlic. Heat oil and fry garlic with curry paste. Add coconut milk and soy and simmer. Place the salmon cubes in the pan and let them simmer slowly for about 5-7 minutes. Taste the casserole with salt and chili flakes.
- Sprinkle with plenty of coriander and serve the casserole with eg. rice.