We were craving something spicy but also sweet and we landed here. We got the inspiration for this coconut curry from Pinch of Yum. We were very impressed with the way this curry turned out. It is packed with loads of nutrients and superfoods, we hope you enjoy it.
Salmon:
Salmon (could be whole or cut into chunks)
1 tablespoon brown sugar
1 teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt (more for a larger filet)
1–2 teaspoons olive oil
Coconut Curry Sauce:
1 tablespoon olive oil
2 cloves garlic
1 small knob of ginger
1 tablespoon of lemongrass paste
1 tablespoon brown sugar
1 tablespoon red curry paste
1 can coconut milk (400ml)
2 tablespoons soy sauce
lime juice
3 cups fresh spinach, chopped
150 g of chickpeas
Red curry paste:
4 red chilies
4 tsp coriander seeds
2 tsp cumin seeds
4 stems of lemongrass
2 tsp grated fresh ginger
4 shallots
6 cloves of garlic
2 tsp paprika
Steps:
For red curry paste place all the ingredients into a food processor (or blender) and whiz them until coarse and into paste form
Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close-ish to the top, about 6 inches or so.
For the salmon: mix the spices and the olive oil to make a paste. Place the salmon skin-side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on the salmon thickness and desired doneness – I usually opt for 8-10 minutes). See notes for potential broiling issues and alternative methods.
For the sauce heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Add in the chickpeas and let it simmer for about 7-10 mins so they are softer. Season with soy sauce and lime juice to taste. Add spinach; stir into the sauce until nicely incoprated.
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