Cambodian Salmon and Spinach Curry

Name: Cambodian Salmon and Spinach Curry with Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Salmon cubes; 1 Piece of Shallots; 30 Grams of Ginger; 1 Piece of Lemongrass; 150 Grams of Green beans; 100 Grams of Spinach; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Turmeric powder; 200 ML of Coconut milk; 100 ML of Water; 10 ML of Fish sauce; 20 Grams of Sambal oelek; 1 Piece of Lime; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water

with Jasmine Rice

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

492 Reviews

Cals 800 · Prot 52 · Carbs 96 · Fat 30

Global Eats

30 min

Cambodian Salmon and Spinach Curry with Jasmine Rice

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

492 Reviews

Cals 800 · Prot 52 · Carbs 96 · Fat 30

Global Eats

Ingredients

Curry

Salmon cubes 6*

350 Grams

Shallots

1 Piece

Ginger

30 Grams

Lemongrass

1 Piece

Green beans

150 Grams

Spinach

100 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Turmeric powder

2 Grams

Coconut milk

200 ML

Water

100 ML

Fish sauce 6*10*

10 ML

Sambal oelek

20 Grams

Lime

1 Piece

Rice

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Allergens

*6 Fish, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3347 / 800
Fats (g)	29.5
of which saturated (g)	13.7
Carbohydrates (g)	96
of which sugars (g)	7.7
Fibers (g)	9.4
Proteins (g)	51.6
Salt (g)	2.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.
Trim and roughly chop the green beans.

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!

2 Boil rice

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

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.
Chop it roughly.

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.
Cook for 4 min on either side until cooked through.
Transfer the salmon to a plate.
Reserve the pan.

5 Simmer

Return the pan to a medium-low heat with another drizzle of oil.
Once hot, add the shallots.
Cook for 3 min or until softened.
Once softened, add the ginger, lemongrass and turmeric.
Cook for 1 min.
Add the coconut milk, water, fish sauce and sambal oelek (spicy!) and green beans.
Simmer for 8-10 min.