Two of our favourite meals are pasta (or gnocchi) and curries. This recipe fuses the two together and produces a full flavoured yet easy to make dish. Gnocchi and pastas are essentially carriers of flavour in that they require a sauce to bring them alive. So what better to partner gnocchi with than a creamy coconut curry sauce? Along with the poached salmon and kick of chilli this recipe produces a very vibrant dish.
If you like your spiciness then be sure to add a scattering of fresh sliced chilli at the end, otherwise the dish sits at around a medium heat level. Also be careful not to overcook the salmon – keep an eye on it as it poaches, even a minute or two too long and it will head towards being dry.
If you’re feeling creative then you can make your own gnocchi but often you get results just as good with the shop bought variety. Another bonus with gnocchi is that it only takes a few minutes to cook and once they start floating to the top you know they’re ready.
Coconut Salmon Curry with Gnocchi
Ingredients
- 2 salmon fillets
- 500 g gnocchi
- 1 tbsp coconut oil optional (or use olive / rapeseed oil)
- 400 g light coconut milk
- 1 onion chopped
- 1 carrot chopped
- 1 red chilli chopped
- 2 garlic cloves finely chopped
- 1 inch fresh ginger finely chopped
- 1 tbsp curry powder medium
- 1/2 tbsp fish sauce
- 1 handful fresh coriander chopped
- 2 lemon grass stalks
- 100 ml water
Instructions
- Add the oil to the pan and fry the onion and chopped carrot for about 5 minutes.
- Add the garlic, ginger and chilli and fry for a few minutes. Next add the curry powder and stir to coats the contents of the pan. Then add the coconut milk and water and mix everything together.
- Bruise the lemongrass and add to the sauce along with the chopped coriander. Cover and simmer for 15 minutes.
- Slice the salmon into chunks while your sauce is simmering and set a side.
- After the 15 minutes, remove the lemongrass from the pan. Blend your sauce using a hand mixer until completely smooth. Add the salmon to the sauce, cover and poach for about 5-6 minutes.
- Bring a large pan of salted water to the boil and drop in the gnocchi. Cook for 3 minutes or until they begin to float to the top.
- Remove the salmon from the sauce with a slotted spoon, then add the drained gnocchi. Stir and coat well.
- To serve place gnocchi in the bowl, followed by the salmon and any remaining sauce. Top with some sliced red chilli and coriander leaves.
- Serve and enjoy!
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