Description
This is a simple stovetop curry that comes together fast, and it honestly feels like the kind of meal you make when you don’t want to fuss but still want something cozy. The sauce is warm and fragrant, and the salmon just melts right in.
Ingredients
Units
Scale
- 1 large onion
- 1 knob of fresh ginger
- 2 cloves of garlic
- 2 tbsp madras curry paste
- 1 tsp ground coriander
- 2 tbsp lemon juice
- 12/3 cups coconut milk
- 2 sticks of lemongrass
- Steak salmon, boneless (enough for 4 servings)
- Salt and pepper
- 4 scallions for garnish
- Boiled sweet potatoes, for serving
Instructions
- Roughly chop 1 large onion and peel and finely chop 1 knob of fresh ginger.
- Crush 2 cloves of garlic.
- Add the onion, ginger, 2 tbsp madras curry paste, 1 tsp ground coriander, 2 tbsp lemon juice, and the garlic to a food processor. Blend until it looks smooth.
- Pour in half of the 12⁄3 cups of coconut milk and blend again, so the mixture loosens up.
- Warm a wok or saucepan over medium heat and add the rest of the coconut milk, then scrape in the spice mixture.
- Chop 2 sticks of lemongrass into roughly 2-inch pieces and toss them in.
- Stir everything and let it simmer for about 5 minutes so the flavors settle.
- Add the boneless salmon steaks directly to the sauce and cook for about 5 minutes.
- Add a splash of water if it gets too thick.
- Season with salt and pepper to taste.
- Finely chop 4 scallions and sprinkle them on top.
- Serve warm with boiled sweet potatoes.
Notes
Created, prepared, tried, and tested by Joy
