Ingredients
- 2 tablespoons peanut oil
- 2 large red onions, diced
- ½ 227g can Valcom Water Chestnuts
- 1 teaspoon shrimp paste
- 1 teaspoon lemongrass powder
- 2 tablespoons Valcom Yellow Curry Paste
- 5cm fresh ginger, finely grated
- 400ml can coconut milk
- 60ml lime juice
- 1 tablespoon stevia-based sweetener
- 650g skinned and boned Atlantic salmon
- Salt to taste
- White rice
- Water to cover
- Garnish: Fresh coriander or basil
- Garnish: Ground Davidson Plum or Sweet Paprika
Method
- Rinse the white rice and cover with hot water in rice cooker or on low heat in saucepan on cooktop.
- Heat the oil in a deep saucepan over medium high heat. Add the onions and stir-fry until they soften.
- Quarter the slices of Valcom Water Chestnuts and add, along with the shrimp paste, lemongrass powder, grated ginger and Valcom Yellow Curry Paste. Cook for 2 minutes.
- Add coconut milk, sweetener, and lime juice. While that begins to simmer, cut the salmon into 2cm cubes.
- Add the salmon cubes and simmer for 5-8 minutes until it is cooked through.
- Place into handmade ceramic bowl. Serve with a side of steamed white rice, dusted with red Davidson Plum or sweet paprika and garnished with coriander or basil.
Product used in recipe
- Valcom - Valcom Water Chestnut Sliced
- Valcom - Valcom Curry Paste Yellow
