Salmon Coconut Curry (Gluten & Dairy Free)
This is a super tasty and delicious salmon red curry that is quick and easy to make
Servings 2
Ingredients
- 1 1/2 dl Red rice
- 2 1/2 dl Water
- 2 fillets of Salmon (with skin preferably)
- 1 can Coconut milk
- 1 tbsp Red curry paste (or according to taste)
- 8 Cherry tomates divided in two
- 1 tbsp Fresh ginger grated
- 1/2-1 Lime zested
- 1/2-1 Lime jucied
- 100 g Shrimps peeled and rinsed
- Fennel, to taste shaved
- Cilantro, to taste
- 1/2 Scallion (both white and green part) thinly sliced
- Furikake seasoning or sesame seeds, to top
Instructions
- Add red rice and water to a pot and let it cook until soft (I prefer it a little al dente). This takes about 30-40 minutes (depending on how soft you prefer it). Add more water if the water absorbent/evaporates before the rice is soft. Turn off the heat and let it rest for 10-15 minutes under a lid.
- Preheat the oven to 175 degrees Celsius.
- Place coconut milk, red curry, grated ginger, lime juice to a big pan big pan and let the red curry sauce shimmer on low heat. If you prefer you sauce a bit thicker then let it shimmer for a longer time, it will thicken more the longer you cook it. I prefer to cook my curry until it has thickened a bit and is less runny. Add tomatoes to the sauce for the last 2-3 minutes of the cooking time. I like the tomatoes to be a little warm, but still crunchy and fresh.
- Place the salmon in a oven safe baking pan and bake for 12-20 minutes, depending on how big and thick your salmon pieces are and if you use one big fillet or two smaller once. The salmon is ready when it looks flaky on the outside but still has a bit of an uncooked core or a bit of resistance. You can cook the salmon for longer, but don't bake it for too long so it gets dry and boring. It will also get more cooked though when you add it to the warm curry sauce. So I really prefer to make my salmon just baked on the outside and a bit rawish on the inside.
- Peel the shrimps and rinse them well.
- Shave the fennel (preferably using a mandolin).
- Divide the red rice between two bowls.
- Add a pieces of salmon in each of them and then pour the red curry sauce over them.
- Top with fresh shrimps, shaved fennel, scallion, cilantro and furikake or sesame seeds. Serve immediately while warm.