Aromatic Coconut Salmon Curry - Comfort In A Bowl | Dominique Woolf
🥗 Download a FREE 7 day meal plan: https://tdk.link/mealplan_yt If you don’t know Dominique, she won the “great cookbook challenge with Jamie Oliver” with her simple accessible Asian recipes. Her books became Sunday times best sellers and she has a wealth of knowledge and knack of fusing multiple different cuisines. She is passionate about sharing her love of big, bold flavours and Asian cuisine and her second book, The Asian Pantry, is out now in all good bookstores. Book: The Asian Pantry by Dominique Woolf (Penguin Michael Joseph, £22), order via Amazon: https://www.amazon.co.uk/Asian-Pantry... Recipe: Aromatic coconut salmon curry/ Serves 4 INGREDIENTS For the curry 1 tbsp neutral oil 1 onion, finely chopped Sea salt flakes 2 cloves of garlic, finely chopped 1 tbsp grated fresh ginger (approx. 6cm) ½ tsp Chinese 5-spice 1 tbsp curry powder (whichever heat preferred) 1 tsp chilli flakes (optional) 1 medium tomato, chopped 1 x 400ml tin of coconut milk 150ml water 2 tbsp light soy sauce 2 tsp sugar 4 x skinless salmon fillets (approx. 500g), cut into 3cm pieces 250g asparagus, cut into 3–4cm pieces To serve Rice and/or flatbreads Fresh coriander leaves Delicious with Shanghai Spring Onion (optional) METHOD Preheat the oven to 200°C/180°C fan/gas mark 6 Heat 1 tablespoon of oil in a large deep frying pan over a medium heat. Add the onion with a pinch of salt, and cook for 3 minutes, stirring occasionally. Add the garlic and ginger, and stir-fry for a further 2–3 minutes, until softened. Add the Chinese 5-spice, curry powder and chilli flakes, and fry for a further minute, adding another drizzle of oil if necessary. Tip in the tomato along with the coconut milk, water, soy and sugar. Turn the heat up to medium high and bring to the boil. Bubble for 5 minutes, until the sauce thickens slightly, then taste the sauce and add any extra soy, salt or sugar as needed. Serve with rice and/or flatbreads and sprinkled with coriander leaves. Add the salmon and coat it in the sauce. Reduce the heat to medium and cook for 3 minutes, stirring and turning over the salmon pieces occasionally. Add the asparagus and also coat in the sauce, being careful not to break up the salmon. Simmer for a further 2–3 minutes or so, until the salmon and asparagus are both cooked. GUEST BIO Dominique won the Channel 4 TV show, 'The Great Cookbook Challenge with Jamie Oliver’. She wowed the judges with her simple, accessible Asian recipes, and her book, Dominique’s Kitchen, became a Sunday Times bestseller. Dominique now contributes recipes to magazines, creates food content and has her own award-winning food range ‘The Woolf’s Kitchen’ of Asian sauces, chilli oils and pastes inspired by those her Thai auntie used to make. Dominique is passionate about sharing her love of big, bold flavours and Asian cuisine. She lives in London with her husband and three little taste testers, and her second book, The Asian Pantry, is out in June. Dominique Woolf, founder of The Woolf's Kitchen and #1 Sunday Times Best Selling author of Dominique's Kitchen GUEST SOCIALS Instagram / dominiquewoolf Youtube: / @dominiquewoolf Website: https://thewoolfskitchen.com ________________________________________________________________________ LEARNING TO EAT WELL EVERY DAY 🥗 Download a FREE 7 day meal plan: https://tdk.link/mealplan_yt 🔥 Learn about Inflammation - FREE 4 part mini-series here: https://tdk.link/infl_series_yt 🥑 Heal yourself with food: https://tdk.link/heal_yt 🎤 Listen to experts on the podcast: https://tdk.link/pod_yt 👨🏽💻 Browse articles on the website: https://tdk.link/web_yt 📚 Check out my cookbooks: https://tdk.link/books_yt LET'S BE FRIENDS 📷 Instagram: https://tdk.link/tdk_insta_yt 📹 Subscribe: https://tdk.link/ytsubscribe 🙋🏽♂️ Facebook: https://tdk.link/tdk_fb_yt 🐦 Twitter: https://tdk.link/tdk_tw_yt 👔 LinkedIn: https://tdk.link/tdk_li_yt