Dominique Woolf's Aromatic Coconut Salmon Curry
This deliciously simple recipe comes from The Asian Pantry by our friend Dominique Woolf. This deliciously simple recipe comes from The Asian Pantry by our friend Dominique Woolf.
Plantpoints
protein
vegetables
fats
Plantpoints
protein
vegetables
fats
TRY MORE RECIPES
NUTRITION PER SERVING (Read more)
Notes
This is a guest contribution from Dominique Woolf so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.
Plantpoints
protein
vegetables
fats
Ingredients
Method
1. Gather and prepare your ingredients.
2. Heat the oil 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.
3. Add the Chinese 5-spice, curry powder and chilli flakes, and fry for a further minute, adding another drizzle of oil if necessary.
4. 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.
5. 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.
6. Serve with rice and/or flatbreads and sprinkled with coriander leaves.
Notes
This is a guest contribution from Dominique Woolf so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.
User comments (6)
Delicious flavour and easy to make. What more do you want! Swapped out the asparagus for tenderstem broccoli and spinach.
Lovely earthy sauce. A really delicious fish curry.
Loved it. Definitely need to cook asparagus longer. I added some tenderstem cut fairly thin.
Great recipe - as always, thanks Dr Rupy and Dominique!
Very tasty and aromatic, loved it.
I would cook the asparagus for longer as it was a bit too raw / crunchy for my taste, so would include it before the salmon.
This is one of my favourite dishes so far.
Great balance of flavours. I added half a tin of green lentils to thicken the sauce slightly.