Stir to combine and bring the coconut curry sauce back to a low boil. Next, add the cubed salmon and poach in the sauce for 2 ...

It features tender seared salmon simmered in a creamy coconut milk sauce infused with Thai red curry, garlic, and ginger. The aroma it creates as it cooks is simply irresistible! With bold flavors ...

Stir 1/3 cup water, 1/4 cup hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, and 1/4 teaspoon ground ginger ...

Finished with fried salmon fillets ... After that, pour the coconut milk into the pan and add the lime leaves. Bring to the boil and season with the sugar, oyster sauce and fish sauce.

Add the spinach and remaining soy sauce, and cook for 1 minute. Once the salmon and vegetables are cooked, serve immediately with the coconut rice. Mix together 1 tablespoon soy sauce with the ...

Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.

Add the tomatoes and coconut cream ... Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce ...

Sit the salmon in a flat dish, pour over the marinade and allow to sit for at leat 15 minutes and up to 24 hours. Next steam the coconut rice. Make up the stock, open the tin of coconut milk.