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Salmon Curry

Ingredients make approximately 4 servings.

  • Fresh salmon: 2 fillets
    • Sake: 1 tablespoon
    • Salt and pepper to taste
  • B
    • Onion: 1/2
    • Red and yellow bell peppers: 1/4 each
    • Boiled bamboo shoot: 1/8
  • Bouillon cube: 1
  • Thai curry paste: 1 tablespoon
  • Nam pla (fish sauce): 3 tablespoons
  • Kaffir lime: 2 leaves
  • Coconut milk: 200 cc(approx. 1cup)
  • Vegetable oil: Small amount
  • Flower: Small amount
  • Green chili peppers: 2

How to cook

Cut the salmon into bite-size pieces. Sprinkle with the ingredients in A, then coat with flour. Heat oil in a pan. Cook the salmon until browned on both sides.
Cut the vegetables in B into bite-size pieces.
Heat oil in a pot. Add the vegetables and curry paste and cook until the aromas are released. Add 200 cc water, nam pla, kaffir lime leaves, and the bouillon cube, and simmer for 4 to 5 minutes.
Add coconut milk and salmon and cook for another 2 to 3 minutes. Transfer to a serving bowl and garnish with sliced green chili peppers.