Pineapple Curry with Salmon
This spicy and tangy Pineapple Curry with Salmon and coconut milk is sure to whet your appetite. Delicious served with a steaming bowl of rice.
(cut into bite sized pieces)
(skin removed and cut into bite sized pieces) (450g)
or 1 onion, cut into small pieces
(thinly slice the last 4 inches from the bottom)
/ shrimp paste (optional)
Grind spice paste ingredients, except ground turmeric, in a blender with a little water if necessary. Remove and stir in ground turmeric.
Heat vegetable oil in a medium sized non-reactive pot. Add spice paste and fry until fragrant, about 4 to 5 minutes.
Pour in coconut cream and water. Bring to a boil. Add pineapples and salt. Bring it back to a boil. Reduce heat and simmer for 10 minutes.
Add salmon and continue to cook for another 3 to 4 minutes.
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