This is a recipe I make on repeat, it’s a super versatile base where you can add whatever protein you like in the end (Following the same cooking method) or if you like keep it vegetarian and add chickpeas. The coconut cream gives you a delicious rich creamy texture that pairs so well with Salmon and with the sugar snap peas give you that crispy texture and sweet flavour.
Creamy Coconut curry with salmon
Ingredients
- Salmon 227g
- 1/2 cup Sugar snap peas
- 1 garlic clove minced
- 2 tbs tomato paste
- 1 tbs soy sauce
- 2 tbs water
- 1 tbs olive oil
- 1 tap paprika
- 1 can coconut cream
- Pinch salt or to taste
- Black Pepper to taste
- 1 tbsp fresh dill optional
Instructions
- Begin by placing hour salmon on a baking sheet and season with black pepper. If using an air-fryer add for 22 minutes on 200°.(Or set it to your airfryers pre-set option for fish)
- In a medium sauce pan, on medium heat add your olive oil , tomatoes paste and allow to fully cook then add your minced garlic and seasoning. Add your water and soy-sauce then throw in your peas.
- Then add your coconut cream and mix until the tomato paste is fully incorporated with the cream.
- Finally add your salmon in the cream and baste your salmon with the delicious cream so the salmon can absorb all of the delicious flavours. & garnish with your fresh dill!
Notes
If in an oven : 175° for 20-25 minutes.
