Name: Green Curry Salmon with Lotus Shoot
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2
Ingredients: 2 tablespoons of vegetable oil; 1 lb (450 gram) of salmon fillet, cut chunks; 2 cloves of garlic, minced; 1 yellow onion, chopped; 1/4 cup of minced fresh or frozen lemon grass; 1 canned (114 gram) of green curry sauce; 1 cup of coconut milk; 3 cups of water; 8 oz (230 gram) of boiled lotus shoot, rinsed well with cold water, drained; 1 tablespoon of fish sauce; 1 tablespoon of sugar

Green Curry Salmon with Lotus Shoot

Green Curry Salmon with Lotus Shoot is a delectable and straightforward dish featuring spicy hot green curry salmon paired with boiled lotus shoots. This recipe is not limited to a specific type of fish, as practically any available fish can be used.

To prepare this flavorful dish, a large wok or skillet is preheated, and vegetable oil is added along with salmon fillet chunks. The fish is pan-fried until it achieves a light brown color on both sides. The addition of minced garlic, chopped yellow onion, minced fresh or frozen lemongrass, and canned green curry sauce follows, creating a fragrant and aromatic base for the curry.

Coconut milk and water are introduced to the wok, and boiled lotus shoots are incorporated into the curry, providing a unique texture and taste. The dish is seasoned with fish sauce and sugar, then left to simmer over low heat for approximately 20 minutes or until the fish reaches a tender consistency.

Green Curry Salmon with Lotus Shoot can be served hot with rice, Italian or French bread, or noodles, offering a versatile and delightful meal that combines the bold flavors of green curry with the tender goodness of salmon and the unique addition of lotus shoots.

Ingredients

2 tablespoons of vegetable oil
1 lb (450 gram) of salmon fillet, cut chunks
2 cloves of garlic, minced
1 yellow onion, chopped
1/4 cup of minced fresh or frozen lemon grass
1 canned (114 gram) of green curry sauce
1 cup of coconut milk
3 cups of water
8 oz (230 gram) of boiled lotus shoot, rinsed well with cold water, drained
1 tablespoon of fish sauce
1 tablespoon of sugar

Directions to make Green Curry Salmon with Lotus Shoot

Pre-heat a large wok or skillet.
When wok is hot, add oil and fish, pan fry fish till it lightly brown on both sides.
Add garlic, onion, lemon grass, and green curry sauce, stirs well.
Add coconut milk, water and lotus shoot, stirs well.
Seasoning with fish sauce and sugar, and simmering in low heat for 20 minutes or till fish tender.
Serve hot with rice, or with Italian or French bread, or with noodles.

Serve hot with rice, or with Italian or French bread, or with noodles.

Enjoy it

Related Recipe: Fish ball and Cucumber Soup