Red Thai GOCHUJANG SALMON CURRY
SERVES 4 / PREPARATION & COOKING: 30 MINS
15ml (1T) coconut oil 4 x 125g salmon fillets
2,5ml (½t) each ground coriander, cumin, paprika and fine salt
SAUCE
2 shallots, finely diced 2 garlic cloves, minced
15ml (1T) freshly grated ginger
1 stalk lemongrass, outer layer removed and discarded, finely diced 30ml (2T) Thai red curry paste 45ml (3T) peanut butter
10ml (2t) gochujang paste
45ml (3T) soy sauce 22,5ml (1½T) lime juice
30ml (2T) fish sauce 15ml (1T) brown sugar 1 can (400g) coconut milk 250ml (1c) chicken stock
TO SERVE steamed basmati rice spring onions, thinly sliced toppings of your choice ( for example roughly chopped roasted and salted peanuts, pickled red onion, fresh coriander) gochujang drizzle, see tip (optional)
1 Heat the coconut oil in a non-stick pan. Season the salmon on both sides with the coriander, cumin, paprika and salt. Lay the salmon, skin side down, in the pan and cook for about 4 minutes. 2 Turn and cook for a further 3 minutes, or to your liking. Remove and put on a plate and cover while you make the sauce.
3 Sauce In the same pan, sauté the shallots until softened, about 6 minutes. Add the garlic, ginger and lemongrass, and cook for 2 minutes. Stir in the curry paste, peanut butter and gochujang paste, and cook for 1-2 minutes.
4 Add the soy sauce, lime juice, fish sauce and sugar. Pour in the coconut milk and stock, then bring to the boil. Simmer until reduced and thickened, about 15 minutes.
5 Lay the salmon in the sauce and heat through gently.
6 To serve Serve with basmati rice, spring onions and toppings of your choice. Add the gochujang drizzle, if preferred.