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Milly's Summer Catalogue

Fragrant Salmon Thai Curry from The Cafe

As featured on Wednesday the 17th of April's Show


INGREDIENTS


4 Salmon fillets
2 Tsp coconut oil
1/2 red onion, finely minced
1/4 cup Thai yellow curry paste
2 Tsp Thai red curry paste
2 Tsp curry powder
400ml coconut cream
200ml chicken stock + more to adjust if needed
1/2 stick lemongrass, cut into segments
4 kaffir lime leaves
2 1/2 tsp dark brown sugar
1 tsp smooth peanut butter
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1/2 chip cherry tomatoes
Ricotta

METHOD


In a large pot over medium heat, add coconut oil and finely minced shallots, and fry until the shallots are golden browned. Add yellow and red curry paste and curry powder, then cook for another 2 min until fragrant. Add coconut milk, chicken stock, lemongrass, lime leaves, dark brown sugar, peanut butter, paprika and freshly ground black peppers.
Keep on a simmer while stirring occasionally. It's ready when you see red fat starting to separate from the sauce (which is what we want), about 40~50 min. Can be made the day before.
Roast the salmon fillets in a pan until skin is crispy and golden brown all over but still pink in the centre, place on top of the curry sauce and scatter with a little ricotta. Serve with rice.