Salmon curry rice bowl
When you don’t have time to cook an old-fashioned curry, there’s a way to enjoy all the curry goodness by using a quick-cooking protein like salmon. Prep time is five minutes. Cook time is ten minutes.
Servings 4 people
Ingredients
- 3 tablespoons cooking oil
- 1 medium onion peeled and chopped
- 4 cloves garlic peeled and chopped
- 1 two-inch knob ginger peeled and chopped
- 2 to 3 tablespoons curry powder
- 1 teaspoon chili flakes
- 400 grams skinless salmon fillet (14 oz) cut into two-inch cubes
- fish sauce
- 1 cup coconut cream
- 1 bunch bok choy cut horizontally into thick slices
- cooked rice to serve
- cilantro to garnish
Instructions
- Set a pan on the stove over medium low heat.
- Pour in the cooking oil and swirl the pan.
- Saute the onion, garlic and ginger for a minute.
- Add the curry powder and chili flakes, and continue sauteeing, stirring often, until the solids are just starting to separate from the oil.
- Turn up the heat to medium-high, spread the salmon cubes over the sauteed spices and toss a few times.
- Pour in two tablespoons fish sauce and cook, stirring a few times, until the salmon has soaked up the fish sauce.
- Pour in the coconut cream and stir. Taste and add more fish sauce, if needed.
- When the sauce begins to simmer, add the bok choy and stir lightly.
- Turn down the heat to low, cover the pan and simmer for a minute or so.
- To serve, scoop rice into bowls, add salmon and bok choy, and ladle in that wonderful curry sauce.
- Sprinkle in cilantro and serve.