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10-minute creamy salmon curry recipe
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Creamy coconut curry with cauliflower rice.
Ingredients:
  • 1 brown onion
  • 450g skinless salmon fillets
  • 18.20 gm peanut oil
  • 28.00 gm red curry paste
  • 400ml can coconut milk
  • 125ml (1/2 cup) chicken style liquid stock
  • 200g pkt microwave cauliflower rice
  • 1 bunch broccolini, stems halved lengthways
  • 16.00 gm brown sugar
  • 12.20 gm fish sauce
  • 1 lime
  • Bean sprouts, to serve
Instructions:
  • Preheat a non-stick wok or deep frying pan on medium-high heat.
  • Prepare the onion into wedges and the salmon into 2cm pieces while the pan is heating up.
  • Heat up the wok until it's sizzling, then add the oil and onion. Stir and cook for 2 minutes until the onion begins to soften. Mix in the curry paste until well combined. Pour in the coconut milk and stock, and bring to a boil. Finally, gently add the salmon and cook for 3 minutes.
  • Cook the rice according to the package instructions while the salmon is in the pan. Add the broccolini, sugar, and fish sauce to the pan and cook for 2 minutes until the broccolini is vibrant green and tender-crisp. Squeeze the juice of half a lime into the curry.
  • Scoop cauliflower rice into bowls. Spoon curry on top, sprinkle with coriander and bean sprouts. Optionally, cut the remaining lime into wedges and serve with the curry.

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