Salmon Curry with Rice

For the salmon curry with rice, cut leeks into thick slices and onions into large pieces.

Wash the lemon, grate the peel and squeeze out the juice. Clean carrots and cut into slices.

Defrost broccoli and divide into florets. Finely grate ginger.

Cut salmon into bite-sized pieces. Sauté leeks and onions in olive oil until translucent.

Add carrots and continue to sauté for 1-2 minutes. Stir in curry paste and stir-fry for 1-2 minutes. Pour in the coconut milk.

Add ginger, lemon zest and broccoli and saute for 5 minutes. Season to taste with salt and lemon juice.

Carefully fold in the salmon pieces and cook over low heat for 2-3 minutes.

Prepare rice according to package directions. Serve the salmon curry with rice.

Preparation Tip:

Naan or glass noodles also go well with the salmon curry.

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