Pan Seared Salmon with Massaman Curry

Chef Mod & Shane Jolley

Watch the full recipe below

This recipe is brought to you by our friends at Asian Inspirations.

Ingredients:

  • 350-400g salmon fillet
  • 2 tbsp Valcom Massaman Curry Paste
  • 3 tsp oil
  • 200 ml Valcom Premium Coconut Milk
  • 1½ tbsp tamarind paste
  • 1½ tbsp sugar
  • ¼ cup sliced onion
  • 2 cup sliced purple cabbage
  • 1 tsp Squid Brand Fish Sauce
  • A pinch of salt and pepper
  • ¼ cup roasted cashew nut

Garnish

  • Red onion (caramelized)
  • Crispy lotus root
  • Okra, halved
  • Red chilli, sliced

Method:

    1. Heat up 1 tsp oil in a pan on medium heat then add Massaman curry paste. Cook until fragrant.
    2. Add coconut milk, ½ tbsp tamarind paste, ½ tbsp sugar. Bring to boil, then add fish sauce. Set aside.
    3. Add 1 tsp oil in medium heat pan, then add sliced onion and continue cooking for 30 secs.
    4. Add purple cabbage, 1 tbsp tamarind paste, 1 tbsp sugar and a pinch of salt and pepper.
    5. Turn heat to high, and continue cooking and stirring for 2-3 mins.
    6. Season salmon with salt and pepper. Heat 1 tsp oil on medium heat pan, then put the salmon skin side down first. Cook each side for 2-3 mins.
    7. To serve, plate sauteed purple cabbage, salmon and Massaman curry sauce. Finish by sprinkling roasted cashew nuts on top.