Dinner
Red Thai Fish Curry
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Tip: Great served with steamed Jasmine rice.
Salting the fish ahead helps to firm it up.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 450g skin on salmon fillet, cut into 4
- 150g mangetout
- 1.5 tablespoons rapeseed oil
- 1 shallot
- 2 cloves garlic
- 1.5 cm piece ginger
- 75g Thai red curry paste
- 400ml coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons light brown or demerara sugar
- 500g sweet potato, peeled and cut into 2.5 cm chunks
- salt and pepper, to taste
To serve
- Thai basil
- Lime wedges
Utensils
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Step 1
Season the fillets of salmon flesh side up and put aside.
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Step 2
Pour 475ml water in the pot and place the reversible rack into the pot, making sure it is in the lower position. Place the mangetout carefully onto the rack so they don’t slip through.
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Step 3
Assemble the pressure lid, making sure the pressure release valve is in the VENT position. Select STEAM and set time to 2 minutes. Select START/STOP to begin. When finished cooking, wait till the steam dies down a bit before carefully removing the pressure lid.
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Step 4
Remove the rack from the pot. Divide the mangetout between 4 serving bowls. Wash the pot and return to the unit.
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Step 5
Place the shallot, garlic and ginger into a small food processor and process until minced finely.
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Step 6
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 2 minutes.
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Step 7
After it has heated, add the rapeseed oil to the pot followed by the minced shallot, garlic and ginger.
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Step 8
Stir frequently for about 2-3 minutes until nice and fragrant, being careful not to brown it too much. Add the Thai red curry paste and continue cooking and stirring frequently for another 2-3 minutes. Add the coconut milk and bring to the boil, reduce temperature to LOW and simmer for 2-3 minutes. Select START/STOP to stop cooking. Add 125ml water to the pot along with the fish sauce and sugar. Taste the sauce for seasoning and adjust as necessary.
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Step 9
Place the prepared sweet potatoes into the pot and lay the salmon fillets on top, skin side up. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
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Step 10
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
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Step 11
Divide the curry between the bowls and garnish with a few Thai basil leaves. Serve the lime wedges separately along with steamed rice
