Cambodian Salmon and Spinach Curry

with Jasmine Rice
This creamy, aromatic salmon curry is inspired by 'Amok', a traditional Cambodian fish stew.
433 Reviews
Cals 800 · Prot 52 · Carbs 96 · Fat 29
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.
433 Reviews
Cals 800 · Prot 52 · Carbs 96 · Fat 29
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) 3346 / 800
Fats (g) 29.4
of which saturated (g) 13.6
Carbohydrates (g) 96
of which sugars (g) 7.7
Fibers (g) 9.3
Proteins (g) 51.6
Salt (g) 2.3
*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

Prep

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!
Boil rice

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.
Prep spinach

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.
Fry salmon

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.
Simmer

5 Simmer

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

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·