Thai Salmon Curry with Coconut Milk

Wash the broccoli and break it into small, bite-sized florets. Wash or peel the carrot and cut it into thin sticks. Peel and finely dice the shallot, and finely grate the ginger. Place the rice in a sieve and rinse it thoroughly, then put it in a pot with twice the amount of water and cover it with a lid.

Place the broccoli and carrot in a pan with 4 tablespoons of water. Cover the pan and place it over medium-high heat. Bring the water to a simmer, then reduce the heat and let the vegetables steam, covered, for about 8 minutes, until they have a vibrant color but are still slightly firm to the bite.

Meanwhile, bring the rice to a boil and reduce the heat to low once the water is boiling. Turn off the heat when the rice has absorbed all the water, after about 10 minutes, and let it stand covered until the remaining ingredients are ready.

Meanwhile, rinse the salmon fillets under cold running water and pat dry with paper towels, then cut into 3 to 4 cm cubes. Place the salmon cubes in a bowl and marinate with 1 teaspoon of red curry paste and 1 teaspoon of rapeseed oil, seasoning lightly with salt. In a separate bowl or measuring cup, combine soy sauce, cornstarch, fish sauce, coconut milk, and water. Preheat the air fryer to 185°C.

Once the vegetables are tender but still firm to the bite (after about 8 minutes), remove the lid and add a little oil (about 1 teaspoon), the shallot, curry paste, and sugar. Sauté over medium-high heat for 2 to 3 minutes, until the onions are translucent. Add the ginger, reduce the heat, and deglaze the pan with the coconut milk mixture. Stir well and simmer over low to medium heat for another 5 to 6 minutes, until the sauce has thickened slightly and is nice and creamy.

Meanwhile, place the salmon cubes in the preheated air fryer and cook at 185°C for 5 minutes (without turning).

To serve, season the curry with lime juice and gently stir in the cooked salmon cubes. Fluff the rice, divide it between two plates, and top with the salmon curry. Garnish with fresh basil, if desired.