Salmon Curry || Ly Cooks

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

salmon

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier option with similar flavor.

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium than regular miso.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: curry powder

Curry powder is a cost-effective alternative.

Cut the salmon into pieces and lightly salt both sides.

Add olive oil to a hot pan and cook the salmon for 2 minutes on one side, then flip and cook for 1 more minute. Set aside.

In the same pan, add 2 tablespoons of olive oil and heat until hot.

Add minced garlic and diced red onion (or shallots) and stir-fry for 1-2 minutes until the garlic is slightly brown.

Lower the heat to medium and add 1 tablespoon of green curry paste, mixing it quickly with the garlic and onion.

Pour in 1 can of coconut milk, leaving a little for later, and bring to a boil.

Once boiling, lower the heat and add 1 tablespoon of fish sauce, 1.5 teaspoons of salt, 0.5 tablespoon of chicken powder, and 2 tablespoons of brown sugar. Mix well.

Add 750 milliliters of water and 700 grams of Asian squash (or substitute with 2 baby potatoes) and bring back to a boil.

Cook for about 10 minutes until the squash is softer.

Add the mushrooms and the remaining onion, and cook on high heat for a couple more minutes.

Add the cooked salmon on top of the vegetables and pour the reserved coconut milk over it, being careful not to stir too much to keep the salmon intact.

Let it boil for a couple of minutes, then turn off the heat and add cilantro if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens