Thai Panang Curry with Salmon

and Cauliflower Rice

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Instructions

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1 Prep

Peel and finely chop the shallots. Slice the pepper. Finely slice 5/7.5/10 cm of the lemongrass. Keep the rest whole.

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2 Cauliflower rice

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min. Once cooked, transfer to a plate. Wipe the pan clean and reserve.

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3 Fry

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the bell pepperginger garlic paste, sliced lemongrass and Panang curry paste. Cook for 2 min further.

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4 Simmer

Add a pinch of chilli flakes (spicy!), the peanut buttertamarind pastefish saucecoconut milk, measured watercoconut sugarlime leaves and the big piece of lemongrass. Simmer (don't boil) over a low heat for 10 min.

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5 Fry salmon

Meanwhile, portion the salmon. Heat the reserved pan over a medium heat with a drizzle of oil. Once hot, add the salmon fillets skin-side down and cook for 3-4 min on either side until cooked through. 

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6 Serve

Slice the lime into wedges. Season the curry with a squeeze of lime juice and salt if needed. Remove the lemongrass piece and the lime leaves. Serve the salmon over the curry with the cauliflower rice to the side. Garnish with any remaining lime wedges and the Thai basil leaves.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Enjoy one of Thailand's most popular curries. This one's a bit milder and slightly sweeter than a traditional Thai red curry.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 849 · Prot 51 · Carbs 42 · Fat 54

Gluten-Free

Dairy-Free

Ingredients

Number of people

Curry

Skin-on salmon fillet 350 Grams
Shallots 1 Piece
Red pepper 1 Piece
Lemongrass 1 Piece
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Panang curry paste 30 Grams
Chilli flakes 2 Grams
Peanut butter 30 Grams
Tamarind Paste 15 Grams
Fish sauce 10 ML
Coconut milk 200 ML
Water 100 ML
Coconut sugar 10 Grams
Lime leaves 3 Piece
Lime 1 Piece

Cauliflower rice

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Thai basil 15 Grams

Enjoy one of Thailand's most popular curries. This one's a bit milder and slightly sweeter than a traditional Thai red curry.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 849 · Prot 51 · Carbs 42 · Fat 54

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep

Peel and finely chop the shallots. Slice the pepper. Finely slice 5/7.5/10 cm of the lemongrass. Keep the rest whole.

photo

2 Cauliflower rice

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min. Once cooked, transfer to a plate. Wipe the pan clean and reserve.

photo

3 Fry

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the bell pepperginger garlic paste, sliced lemongrass and Panang curry paste. Cook for 2 min further.

photo

4 Simmer

Add a pinch of chilli flakes (spicy!), the peanut buttertamarind pastefish saucecoconut milk, measured watercoconut sugarlime leaves and the big piece of lemongrass. Simmer (don't boil) over a low heat for 10 min.

photo

5 Fry salmon

Meanwhile, portion the salmon. Heat the reserved pan over a medium heat with a drizzle of oil. Once hot, add the salmon fillets skin-side down and cook for 3-4 min on either side until cooked through. 

photo

6 Serve

Slice the lime into wedges. Season the curry with a squeeze of lime juice and salt if needed. Remove the lemongrass piece and the lime leaves. Serve the salmon over the curry with the cauliflower rice to the side. Garnish with any remaining lime wedges and the Thai basil leaves.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Ingredients

Number of people

Curry

Skin-on salmon fillet 350 Grams
Shallots 1 Piece
Red pepper 1 Piece
Lemongrass 1 Piece
Vegetable oil 1 Tbsp
Ginger garlic paste 10 Grams
Panang curry paste 30 Grams
Chilli flakes 2 Grams
Peanut butter 30 Grams
Tamarind Paste 15 Grams
Fish sauce 10 ML
Coconut milk 200 ML
Water 100 ML
Coconut sugar 10 Grams
Lime leaves 3 Piece
Lime 1 Piece

Cauliflower rice

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Thai basil 15 Grams
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