Thai Coconut Curried Norwegian Salmon

Name: Thai Coconut Curried Norwegian Salmon
Cook time: 40 min
Yield: 4
Ingredients: 500 g Norwegian salmon fillet, skinned and deboned; 2 tsp curry paste, red; 1 pcs lemon grass; 1 pcs eggplant (aubergine); 3 pcs lime leaves; 3 dl coconut milk; 4 dl fish stock; 2 tsp fish sauce; 200 g pak choi; 100 g French beans; salt; 2 tsp oil; rice, long grain

This is a tasteful casserole has an Asian taste and is filled with vegetables and Norwegian salmon.

Cooking time30-40 min

Difficulty levelMedium

Rating5/5

Servings

Ingredients

Preparation

Cut the salmon into dices.
Sauté curry paste and oil in a casserole.
Lightly crush the lemongrass and cut eggplant in pieces.
Add lemongrass, eggplant and lime leaf to the casserole with coconut milk, fish stock and fish sauce.
Bring to a boil, lower the heat and let simmer for 10 minutes.
Cut pak choi and French beans and add to the casserole.
Cook for approx. 5 minutes and taste with salt.
Add the salmon to he casserole and let simmer for 2-3 minutes.
Serve with boiled rice.

Tip: If you can't find pak choi you can use Chinese cabbage instead.