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Vietnamese fish curry with sticky rice

Recipe byrosryan
Notes: 

Serves 6
55m - Preparation 15m - Baking/Cooking 40m
medium
For Thermomix-Users with some experience

Accessories you need:
VaromaVaromabuy now
SpatulaSpatulabuy now
Measuring cupMeasuring cupbuy now
Varoma
Spatula
Measuring cup

Tip:

· If you end up with leftover curry sauce, make it into a soup the next day by adding liquid chicken stock (or chicken stock paste and water), a little coconut milk, fresh coriander and a dash of tamari or soy sauce. Stir in any leftover rice to make a thicker soup.
· You can alter the amount of rice cooked depending of the number of people you are cooking for. Note that cooking times will vary.
· Presoaking your glutinous rice is essential. The amount of time you allow your rice to soak will affect the cooking times. If your rice requires longer to cook, finish cooking your salmon in step 18 then transfer curry into a ThermoServer to keep warm. Place 500 g water into mixing bowl and place Varoma with rice into position. Cook 5-10 min/Varoma/speed 2, or until rice is evenly cooked. Serve as per recipe above.

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Ingredients: 

Rice

•500 g white glutinous rice
• water, for soaking

Paste

•2 vine ripened tomatoes, cut into halves (approx 230 g)
•1 long red chilli, desseded if preferred
•2 garlic cloves
•4 cm piece fresh tumeric or 2 tsp ground turmeric
•2 cm piece fresh ginger
•2 cm pieces fresh galangal {optional}
•2 tsp coconut sugar or palm sugar
•2 tsp vegetable stock paste or chicken stock paste
•2 Spring Onion/Shallots, white part only (reserve green part for garnish)
•½ tsp fish sauce
•1 tsp tamarind paste
•1 tbsp lemon juice (approx ½ lemon)
•2 tbsp tamari

Curry

•600 g Salmon FIllet, cut into pieces (4 cm) or white fish fillet, cut into pieces (4 cm)
•1½ tbsp coconut oil
•500 g pumpkin, peeled, seeds removed. cut into pieces (5 cm)
•400 g coconut milk (1 can)
•2 stalks fresh lemongrass, white part only, bruised (not chopped)


 

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