Indonesian•quick
SUPER QUICK SALMON STIR-FRY
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 lb salmon fillet (skin off and bones removed - cut into 1-inch chunk)
- 1 clove garlic
- 1 thumb-sized fresh ginger
- 1 handful of raw shelled peanuts (roughly chopped or pulse them in food processor)
- 1 heaped Tbsp of curry paste of your choice (I used the Thai red curry paste and it worked out wonderful)
- 1 handful of snow peas (pick off the two ends)
- 7 oz of coconut milk (or 3 oz coconut milk and 4 oz plain Greek yogurt)
- 1 lime
- 2 fresh red chili (finely sliced, depends on how spicy you want it)
- Small bunch of fresh cilantro (leaves set aside, chop the stalks)
- Canola oil
Instructions
- 1
Put your wok on a high heat and add 2 lugs of Canola oil. Saute the garlic, ginger, most of the chopped chili, and the cilantro stalks for 30 seconds
- 2
Add the curry paste and stir for another 30 seconds. Add in the salmon, cook for a minute or so, then add the snow peas and coconut milk. Let everything cook for another minute. Taste and season with salt and pepper if needed. Turn off the heat
- 3
Sprinkle with cilantro leaves, the remaining of the chilis and peanuts. Serve with rice