Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the shallots. Slice the pepper. Finely slice 5/7.5/10 cm of the lemongrass. Keep the rest whole.
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.
Meanwhile, heat a second pan over a medium heat with a drizzle of vegetableoil. Once hot, add the shallots and cook for 3 min. Add the bell pepper, gingergarlicpaste, sliced lemongrass and Panangcurrypaste. Cook for 2 min further.
Add a pinch of chilliflakes(spicy!), the peanutbutter, tamarindpaste, fishsauce, coconut milk, measuredwater, coconutsugar, limeleaves and the big piece of lemongrass. Simmer (don't boil) over a low heat for 10 min.
5 Fry salmon
Meanwhile, portion the salmon. Heat the reserved pan over a medium heat with a drizzle of oil. Once hot, add the salmonfillets skin-side down and cook for 3-4 min on either side until cooked through.
Slice the lime into wedges. Season the curry with a squeeze of lime juice and salt if needed. Remove the lemongrass piece and the limeleaves. Serve the salmon over the curry with the cauliflower rice to the side. Garnish with any remaining lime wedges and the Thaibasilleaves.