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Salmon coconut curry with plantain
Servings
1
Ingredients
100
g
wild caught salmon
100
ml
coconut milk
veggies you like; I used zucchini, carrot, mushrooms, asparagus and spinach
100
g
plantain
1
teaspoon
coconut oil
dried chilli, green curry spice, fresh grated ginger, salt and pepper
Instructions
First I chopped my veggies and steamed them together with my cut up plantain.
Fry salmon in coconut oil in a pan and add spices and coconut milk.
Put veggies into a bowl and add salt and pepper and some curry before adding the salmon with coconut milk.
Top with coriander and egg (optional) and enjoy!
Recipe Notes
If you can't get hold of plantains, you can use (sweet) potatos instead.