in Thailand

Salmon fillet in coconut curry

updated

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Ingredients for 2 servings:

  • 2 salmon fillets, frozen
  • 1 lime(s)
  • 3 spring onions
  • 1 chili pepper(s), long, red
  • 1 can of corn
  • 200 ml coconut cream
  • 1 tbsp curry paste, red, Thai
  • fish sauce
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Berlin meets Bangkok

Preheat oven to 180 degrees Celsius, gas mark 3. Thaw the salmon fillets, rinse, and pat dry. Rinse and halve the lime, and season the fish with the juice of half a lime and salt. Trim and slice the spring onions. Rinse the chili pepper and chop the pod. Place the prepared vegetables and corn with the liquid in an ovenproof dish and arrange the salmon portions on top. Mix together the coconut milk, curry paste, salt or fish sauce, and pepper and pour over the salmon. Slice the remaining lime half and place on top. Bake in the oven for 40 minutes. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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