Thai red curry with salmon and crunchy broccoli
From the foundersHans Hammar·Co-founder & CFO
An aromatic, creamy Thai coconut curry with juicy salmon chunks, rich red curry paste and fresh broccoli and carrots.
Ingredients
2 servings
- 500 gFresh salmon fillet 🏷️
- 250 gBroccoli 🏷️
- 2 stCarrot
- 1 stPepper
- 2 mskRed curry paste
- 400 mlLight coconut milk
- 1.5 mskFish sauce
- 1 stLime
- 2 klyftorGarlic
- 1 mskGinger
- 0.5 mskRapeseed oil
How to make it
- 1
Cut the salmon into roughly 3x3 cm cubes and salt lightly.
- 2
Heat rapeseed oil in a wok or deep frying pan over a medium-high heat. Add the red curry paste, garlic and ginger. Fry, stirring, for 1 minute until intensely fragrant.
- 3
Pour in half of the coconut milk and bring to the boil so the curry paste dissolves completely.
- 4
Add the carrots and broccoli. Pour in the rest of the coconut milk and the fish sauce. Simmer for about 4 minutes so the vegetables soften slightly but keep their bite.
- 5
Gently fold the pepper and salmon cubes into the curry. Lower the heat and simmer gently, uncovered, for 4–5 minutes until the salmon is just cooked through and juicy.
- 6
Take the curry off the heat and stir in freshly squeezed lime juice. Season with extra fish sauce or lime if needed.
- 7
Serve straight away in deep bowls with plenty of the aromatic broth and the crunchy vegetables.
Kitchen tips
- Do not overcook the salmon; it is best when gently simmered for the last few minutes.
- For extra heat, top with fresh sliced red chilli when serving.
AI-generated content. Always verify ingredients and allergen information yourself.
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