Dominique Woolf's Aromatic Coconut Salmon Curry
This deliciously simple recipe comes from The Asian Pantry by our friend Dominique Woolf. This deliciously simple recipe comes from The Asian Pantry by our friend Dominique Woolf.

points
protein
fats
spices

points
protein
fats
spices
NUTRITION PER SERVING (Read more)
Notes
This is a guest contribution from Dominique Woolf so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.

points
protein
fats
spices
Ingredients
Method
1. Gather and prepare your ingredients.
2. Heat the oil oil in a large deep frying pan over a medium heat. Add the onion with a pinch of salt, and cook for 3 minutes, stirring occasionally. Add the garlic and ginger, and stir-fry for a further 2–3 minutes, until softened.
3. Add the Chinese 5-spice, curry powder and chilli flakes, and fry for a further minute, adding another drizzle of oil if necessary.
4. Tip in the tomato along with the coconut milk, water, soy and sugar. Turn the heat up to medium high and bring to the boil. Bubble for 5 minutes, until the sauce thickens slightly, then taste the sauce and add any extra soy, salt or sugar as needed.
5. Add the salmon and coat it in the sauce. Reduce the heat to medium and cook for 3 minutes, stirring and turning over the salmon pieces occasionally. Add the asparagus and also coat in the sauce, being careful not to break up the salmon. Simmer for a further 2–3 minutes or so, until the salmon and asparagus are both cooked.
6. Serve with rice and/or flatbreads and sprinkled with coriander leaves.
Notes
This is a guest contribution from Dominique Woolf so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.
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