Pan-seared Salmon with Coconut Curry Sauce and Coconut Rice by @foodminimalist

25 min
Medium

4 servings

🧅

1 small

Shallot

🛢️

Oil

🍛

1 can

Curry Paste

🥥

400 ml

Coconut Milk

🐟

Fish Sauce

🍋

Lime Juice

🍚

Rice

🐟

450 g

Salmon

🌿

Cilantro

🌶️

Thai Chili Pepper

Preparation Steps

  1. Step 1/8

    Sauté shallot in oil.

  2. Step 2/8

    Add curry paste, cook 1 min.

  3. Step 3/8

    Pour coconut milk, simmer.

  4. Step 4/8

    Season with fish sauce.

  5. Step 5/8

    Finish with lime juice.

  6. Step 6/8

    Cook rice with coconut milk.

  7. Step 7/8

    Sear salmon 2-3 min one side.

  8. Step 8/8

    Flip, sear 1 min other side.

Composition

Ingredients

Types

Vegetables, Condiments, Dairy, Fruits, Grains, Meat, Herbs

Ingredients

Shallot, Oil, Curry Paste, Coconut Milk, Fish Sauce, Lime Juice, Rice, Salmon, Cilantro, Thai Chili Pepper

Allergens

Fish

Dietetics

Dietary regimen

Pescatarian, Gluten-Free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Saucepan, Rice Cooker, Knife

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@foodminimalist

Origin

Cuisine

Asian, Thai

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Spicy, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : 1-2 days (covered), freezer : up to 3 months (airtight container)