Salmon curry with coriander rice

Name: salmon curry with coriander rice
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g cool fresh broccoli; 400 ml coconut milk; 100 ml tap water; 4 el Koh Thai panang curry paste; 1 fennel bulb; 300 g fresh salmon fillet; 15 g fresh coriander; 2 el peanut oil; 600 g 1 minute of white rice; 2 tl Ketoembar ground coriander

Rice with broccoli, fennel, coriander and salmon in a creamy curry with coconut milk.

Ingredients

Kitchen Stuff

1 blender

Directions

Put the broccoli, coconut milk, water and the curry paste in a pan and bring to high heat on a high heat.
Put the lid on the pan, turn the heat to medium and cook for 7 minutes.
Meanwhile, cut the fennel bulb into thin strips, the salmon into pieces and the coriander leaves coarse.
Remove the pan from the heat and puree the curry with the hand blender.
Put the pan back on the fire and add the fennel, salmon and possibly salt. Cook for 4 minutes on low heat.
In the meantime, heat the oil in a skillet, add the rice and remove with a fork.
Add the ground coriander, pepper and possibly salt. Bake for 4 minutes on medium heat.
Mix ¾ of the coriander leaves through the rice.
Serve the rice with the curry and garnish with the rest of the coriander.

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Nutrition

645Calories

Sodium10% DV235mg

Fat54% DV35g

Protein50% DV25g

Carbs18% DV55g

Fiber16% DV4g

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