Ingredients
- 3 skinless salmon fillets (about 200 g each), cut into 3 cm pieces.
- 1 red onion, sliced
- Chopped ginger
- 1/3 cup teaspoon of red curry paste
- 400 ml of coconut milk
- 200 gr. Cherry tomatoes
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 2 cups of steamed rice tea
- Coriander twigs, for serving
Implementation
step 1
Heat a wok or a large pan over high heat. Fry the salmon, in 2 portions, for 2 minutes or until golden brown and transfer to a bowl.
step 2
Saute the onion and ginger in the wok for 2 minutes or until golden brown. Add the curry paste and cook for another minute. Add the coconut milk and let it simmer.
step 3
Return the salmon to the wok with the tomatoes and cook for 2 minutes. Remove from the heat, add the lime juice, sugar and fish sauce, season with salt and pepper and stir.
step 4
Serve with rice and coriander sprigs.