Have you ever from"White Lotus" effectheard? This is how the tourist boom, which the award-winning HBO series "The White Lotus" has triggered in the past. After Hawaii and Sicily (locations of the first two seasons), the Thai dream island of Koh Samui focuses on in season three - so why not also that Enjoy suitable "The White Lotus" feeling on the plate? Ideal as a culinary accompaniment to the series (you can atWow TVstream) or simply as a refined one-Idea. The Kochbox provider provides the right recipes inspirationHelloFresh:
Bring Thailand flair onto the plate: recipe for salmon in Thai curry sauce
Ingredients
- 2 Lachsfilets
- 1 Zucchini
- 1 clove of garlic
- 1 El CurryPulver
- 150 g Jasminreis
- 1 BUND spring onion
- 1 onion
- 25 G Rote Currypaster
- 180 ml of coconut milk
- 1 teaspoon of chicken broth
- 300 ml of water
- ¼ tl white wine vinegar
- Salt
- Pfeffer
- Zucker
In the case of recipes from Thai cuisine, the interaction of acid, sweetness and salt should be perfectly balanced. This works best with different ingredients such as soy sauce, lime, honey or sugar.
Leo ten, recipe developer at HelloFresh
preparation
- Heat 300 ml of water in the kettle. Then pour the hot water into a small saucepan with a lid. Add ½ tablespoon of curry powder and a little salt and bring to the boil. Add the jasmine rice and simmer over a low heat for 10 minutes. Take off the stove and let the rice steep for 10 minutes.
- Now roughly dice the onion and finely chop the garlic. Halve the zucchini lengthways and cut into half -mone in approx. 0.5 cm thick. Cut the spring onions into fine rings.
- Sold salmon fillets all around. Heat the olive oil in a large pan. Then fry the fish on the skin side for 2 minutes, turn and fry for another 2 to 3 minutes until it is no longer glassy inside. Take out the salmon and drain on kitchen paper.
- Heat 1 tablespoon of oil again in the same pan. Sweat the onion and zucchini for about 3 minutes. Add and roast the garlic, red curry paste and remaining curry powder.
- Deglaze the pan content with coconut milk, 100 ml of water and chicken broth and simmer for a few minutes. Season the sauce with a little white wine vinegar, salt, pepper and a pinch of sugar as you wish. Put the salmon back in the pan and keep warm until the rice is cooked.
- Spread rice and Thai curry sauce on deep plates. Arrange the salmon on top and top with spring onion rings.
