Fish curry with konjac rice

Ingredients for 1 servings:

• 150 g salmon fillet(s)
• ½ lime(s), juice
• 1 tbsp soy sauce
• 100 g carrot(s)
• 1 spring onion(s)
• 2 tbsp oil
• 1 tsp curry paste, green
• 200 ml coconut milk
• 4 sprigs Thai basil
• 200 g konjac rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Cut the salmon into bite-sized pieces and marinate in 2 tablespoons of lime juice and soy sauce for 5 minutes on each side. Peel the carrot and slice crosswise into 0.5 cm thick slices. Wash the spring onions and cut them into approximately 3 cm long pieces. Sauté the carrots and curry paste with oil in a pan over medium heat for 1 minute. Deglaze with coconut milk and cook over medium heat for 4 minutes. Add the salmon and marinade and continue cooking over low heat for 5 minutes. After 4 minutes, add the spring onions. Prepare the rice according to the package instructions, serve with the fish curry, and sprinkle with Thai basil leaves.