Thai Curry with Salmon

Ingredients

• 250 g long grain rice
• Salt
• 2 Garlic cloves
• 2 cm ginger
• 150 g sugar snap peas
• 200 g carrots
• 1 kohlrabi
• 400 g Salmon fillet
• white pepper
• flour (for dredging)
• 3 tbsp soy oil
• 1 tbsp red curry paste (vegan)
• 250 ml coconut milk
• 150 ml vegan vegetable broth
• 1 tbsp lime juice
• 1 tbsp soy sauce
• chopped garlic for garnish

Instructions

1. 1.

   Cook the rice in about twice its volume of salted water for approximately 20 minutes.

2. 2.

   Peel the garlic and ginger; slice the garlic thinly and grate the ginger. Rinse and trim the sugar snap peas. Peel the carrots and cut into finger‑length sticks. Peel, quarter, and slice the kohlrabi thinly.

3. 3.

   Wash the salmon, pat dry, cut into pieces, season with pepper, and dredge in flour. Fry in 2 tbsp hot oil for 3–4 minutes on each side until golden brown, then salt lightly.

4. 4.

   Heat the remaining oil in a large pan or wok. Sauté the garlic and ginger, add the curry paste and cook for 2–3 minutes. Pour in the coconut milk, add the broth, and bring to a boil. Add the vegetables and simmer for 2–3 minutes. Continue cooking about 5 more minutes until the veggies still have a slight bite. Season the curry with lime juice and soy sauce, then serve over rice with salmon on top. Garnish with chopped garlic.