Cambodian Salmon and Spinach Curry
with Jasmine Rice
Instructions
1 Prep
Peel and finely slice the shallots. Peel and finely chop (or grate) the ginger. Bash the lemon grass 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.
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.
3 Prep spinach
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.
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.
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 ginger, lemon grass 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.
6 Serve
After 5 min, 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
Curry
Rice
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
1 Prep
Peel and finely slice the shallots. Peel and finely chop (or grate) the ginger. Bash the lemon grass 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.
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.
3 Prep spinach
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.
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.
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 ginger, lemon grass 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.
6 Serve
After 5 min, 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
Curry
Rice
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