Fruchtiges Lachs Thai Curry

By j kinski

Fruity salmon Thai curry


  • 525ml Thai Curry Basic
  • 1 onion
  • 1 clove of garlic
  • 300g salmon fillet
  • 300g cherry tomatoes
  • 200g green pepper (a sharpener is best)
  • 3 spring onions
  • 1 tbsp oil
  • Lime (to taste)
  • Chili (to taste)
  • salt, sugar
  • Basmati rice goes well with this

And so it goes:

  • Put the peppers in one piece and without oil in a hot pan and leave until they start to burn. The whole thing from every side, if it looks burnt, it's exactly right. Remove from the pan and set aside and let rest briefly. Then dice the onion and garlic, halve the tomatoes and cut the salmon into bite-sized pieces.
  • Put the oil in a pan and sauté the garlic and onion until translucent, add the cherry tomatoes. Add a pinch of sugar and caramelize the whole thing slightly.
  • Deglaze with the Thai Curry Base and bring to the boil briefly, add the salmon and let it steep for seven minutes.
  • In the meantime, take the pepper that has been set aside and pull out the core (if you weren't too timid about grilling, this should be easy to do), cut into strips and add to the pan. Season with salt.
  • Stir and serve with basmati rice and the spring onions cut into rings, chilies and lime.
  • The roasted aromas of the green pepper harmonize perfectly with the fruity notes of the Thai curry base.