One Pan Massaman Salmon Curry
1 t neutral oil
4 x pinboned salmon portions, skin off
3 T massaman curry paste
1 cinnamon stick, broken in half
3 cardamom pods, crushed
1 star anise
400ml can coconut cream
2 fresh kaffir lime leaves
2 t fish sauce
Juice of ½ a lime
1 C fresh basil leaves
Sliced fresh red chilli, to serve (optional)
- Heat the oil in a large frying pan over high heat. Cook the salmon for 1-2 minutes each side or until golden. Transfer to a plate.
- Add the curry paste to the pan. Cook, stirring, for 1-2 minutes or until aromatic. Add the cinnamon, cardamom and star anise. Stir for 30 seconds. Slowly stir in the coconut cream. Add the lime leaves and simmer for 10 minutes or until thick and creamy.
- Stir the fish sauce into the curry mixture and return the salmon to the pan. Simmer for 2 minutes to warm through. Stir in most of the basil and the lime juice. Sprinkle with remaining basil and the chilli, if using. Serve with rice.
Recipe adapted from taste.com.au
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