Name: Crispy curried salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 120g boneless salmon fillets, skin on; 1 tablespoon woolworths select vegetable oil, plus extra for shallow frying; 1/2 cup red curry paste; 400 millilitre can coconut cream; 2 tablespoon woolworths select fish sauce; 2 teaspoon plam sugar (or brown sugar); steamed white rice, shredded green onion, coriander leaves and lime wedges, to serve

Crispy curried salmon

Lighten up dinner tonight with this deliciously fresh crispy curried salmon - a tasty wholesome dish the whole family will love!

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

4 120g boneless salmon fillets, skin on

1 tablespoon woolworths select vegetable oil, plus extra for shallow frying

1/2 cup red curry paste

400 millilitre can coconut cream

2 tablespoon woolworths select fish sauce

2 teaspoon plam sugar (or brown sugar)

steamed white rice, shredded green onion, coriander leaves and lime wedges, to serve

Method

1.Pat salmon skin dry with paper towel. Season.

2.In a medium saucepan, heat oil on high. Cook curry paste for 4-5 minutes, stirring until fragrant and starting to separate. Reduce heat to low. Add coconut cream. Simmer for 6-8 minutes until slightly thickened. Season with fish sauce, lime juice and sugar.

3.Meanwhile, in a frying pan, heat enough oil to shallow fry on medium. Working in two batches, carefully lower salmon into oil. Cook for 1-2 minutes on each side until cooked to taste. Drain on paper towel. Serve salmon on rice, drizzled with sauce and sprinkled with green onion, coriander and lime wedges.

Salmon is cooked when it is still slightly pink on the inside.
Note

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