Coconut Miso Salmon Curry
with Jasmine Rice
This light weeknight curry comes together in less than 30 min. Enjoy its rich miso flavour with a zingy lime finish.
Cals 833 · Prot 54 · Carbs 100 · Fat 31
Family Friendly
Global Eats
30 min
This light weeknight curry comes together in less than 30 min. Enjoy its rich miso flavour with a zingy lime finish.
Cals 833 · Prot 54 · Carbs 100 · Fat 31
Family Friendly
Global Eats
Ingredients
Curry
Salmon goujons
6*
350 Grams
Red onion
1 Piece
Small zucchini
2 Piece
Spinach
100 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Ginger garlic paste
15 Grams
Sambal oelek
10 Grams
Coconut milk
200 ML
Water
100 ML
Soy sauce
9*10*11*
10 ML
Sweet chilli sauce
40 ML
Miso paste
9*
30 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Jasmine rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Allergens
*6 Fish, *9 Soya, *10 Wheat, *11 Gluten
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) | 3483 / 833 |
| Fats (g) | 30.6 |
| of which saturated (g) | 13.7 |
| Carbohydrates (g) | 100 |
| of which sugars (g) | 15.2 |
| Fibers (g) | 7.8 |
| Proteins (g) | 53.9 |
| Salt (g) | 3.1 |
*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 Boil rice
- Rinse the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Once boiling, reduce the heat to low, cover, and cook for 12-14 min or until the water is absorbed and the rice is tender.
- Once cooked, remove the pot from the heat and keep covered until serving.
2 Prep
- Meanwhile, peel and finely slice the red onions.
- Chop the zucchini into bite-sized pieces.
- Trim and roughly chop the spinach leaves.
- Discard the stems.
3 Make curry
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, fry the onions with a pinch of salt for 5 min.
- Add the ginger garlic paste, zucchini, sambal oelek (spicy!), coconut milk, measured water, soy sauce and sweet chilli sauce.
- Cover and simmer for 5-7 min or until the zucchini is tender.
Tip! Want your curry thicker? Reduce the sauce to your desired consistency before adding the salmon.
4 Add salmon
- Add the salmon goujons, spinach and miso paste.
- Cover and cook for 2-3 min further.
5 Prep
- Meanwhile, finely chop the coriander leaves.
6 Serve
- Once cooked, add the coriander (reserve some for garnish) and a squeeze of lime juice to the curry.
- Serve the Coconut Miso Salmon Curry over warm Jasmine Rice.
- Garnish with the remaining coriander and lime.
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