Cambodian Salmon and Spinach Curry

with Jasmine Rice

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Instructions

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1 Prep

Peel and finely slice the shallots. Peel and finely chop (or grate) the ginger. Bash the lemongrass with a rolling pin, slice it down the middle length-ways, remove the tough outer layers and chop the soft inner core finely. Chop the salmon into bite-size cubes. Trim and roughly chop the green beans.

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2 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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3 Prep spinach

Meanwhile, boil a kettle. Trim the spinach and place it in a colander. Pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly.

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4 Fry salmon

Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the salmon cubes and a pinch of salt and cook for 4 min on either side until cooked through. Transfer the salmon to a plate, reserve the pan.

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5 Simmer

Return the pan to a medium-low heat Once hot, add the shallots and cook for 3 min or until softened. Once softened, add the gingerlemongrass and turmeric and cook for 1 min. Add the coconut milkwaterfish sauce and sambal oelek (spicy!) and green beans. Simmer for 8-10 min. 

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6 Serve

Gently fold the wilted spinach and salmon into the curry and cook for 1 final min. Divide the curry among bowls and serve with the rice on the side. Garnish with a squeeze of fresh lime juice.

Tips for fussy eaters

Go easy on the sambal oelek!

Pro tip

In French, 'Mise en place' means 'putting in place'. When cooking, it refers to the prepping and chopping of ingredients in advance. In our experience it helps unnecessary flapping when things get hot in the kitchen!

This creamy, aromatic salmon curry is inspired by 'Amok', a traditional Cambodian fish stew.

Cooking Time: 30 min

Cals 915 · Prot 50 · Carbs 80 · Fat 46

Gluten-Free

Dairy-Free

Ingredients

Number of people

Curry

Skinless salmon fillet 350 Grams
Spinach 100 Grams
Shallots 1 Piece
Ginger 30 Grams
Lemongrass 1 Piece
Green beans 150 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Turmeric powder 2 Grams
Coconut milk 200 ML
Water 100 ML
Fish sauce 10 ML
Sambal oelek 20 Grams
Lime 1 Piece

Rice

Jasmine rice 150 Grams
Water 300 ML
Salt 0.5 Tsp

This creamy, aromatic salmon curry is inspired by 'Amok', a traditional Cambodian fish stew.

Cooking Time: 30 min

Cals 915 · Prot 50 · Carbs 80 · Fat 46

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep

Peel and finely slice the shallots. Peel and finely chop (or grate) the ginger. Bash the lemongrass with a rolling pin, slice it down the middle length-ways, remove the tough outer layers and chop the soft inner core finely. Chop the salmon into bite-size cubes. Trim and roughly chop the green beans.

photo

2 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

3 Prep spinach

Meanwhile, boil a kettle. Trim the spinach and place it in a colander. Pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly.

photo

4 Fry salmon

Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the salmon cubes and a pinch of salt and cook for 4 min on either side until cooked through. Transfer the salmon to a plate, reserve the pan.

photo

5 Simmer

Return the pan to a medium-low heat Once hot, add the shallots and cook for 3 min or until softened. Once softened, add the gingerlemongrass and turmeric and cook for 1 min. Add the coconut milkwaterfish sauce and sambal oelek (spicy!) and green beans. Simmer for 8-10 min. 

photo

6 Serve

Gently fold the wilted spinach and salmon into the curry and cook for 1 final min. Divide the curry among bowls and serve with the rice on the side. Garnish with a squeeze of fresh lime juice.

Tips for fussy eaters

Go easy on the sambal oelek!

Pro tip

In French, 'Mise en place' means 'putting in place'. When cooking, it refers to the prepping and chopping of ingredients in advance. In our experience it helps unnecessary flapping when things get hot in the kitchen!

Ingredients

Number of people

Curry

Skinless salmon fillet 350 Grams
Spinach 100 Grams
Shallots 1 Piece
Ginger 30 Grams
Lemongrass 1 Piece
Green beans 150 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Turmeric powder 2 Grams
Coconut milk 200 ML
Water 100 ML
Fish sauce 10 ML
Sambal oelek 20 Grams
Lime 1 Piece

Rice

Jasmine rice 150 Grams
Water 300 ML
Salt 0.5 Tsp
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