Salmon with Coconut Curry Multicooker KRC-140. Asian-Thai-inspired dish with salmon and coconut curry.
Menu:
Steam (approx. 30 minutes)
Ingredients:
1 garlic clove
1 thumb-sized piece of ginger
350 grams of sweet potatoes
3 tsp yellow or green curry paste
1 tsp oil
1 can of coconut milk
150g pak choi or alternatively other cabbage, here we still had a few beans left over.
1/2 lime
1 tbsp fish sauce
some salt
1 pack of salmon (approx. 200 g)
fresh coriander (half a bunch)
Whole grain rice goes well with this.
Preparation:
Peel and finely chop the garlic and ginger. Peel and dice the sweet potatoes. Set the KRC-140 to the Steam menu and cook for 30 minutes. Add a little oil to the pot and sauté the curry paste with the garlic and ginger. Add the coconut milk, sweet potatoes, and beans. Cook with the lid closed for 10-12 minutes. Add the bok choy stalks, adding the leaves later. Season to taste with fish sauce, salt, and lime juice. Wash and dice the salmon. Add it to the curry along with the bok choy leaves and salmon and cook for 5 minutes. Season with coriander and serve with whole-grain rice. Enjoy.
