Curry Salmon Fillet


  • 1 lb. salmon fillet, skinned and cut into 1-inch cubes
  • 1/3 cup Sun & Dragon Coconut Milk fat 12-14%
  • 1 Tbsp. TAS ginger in brine (stripped), drained
  • 1 Tbsp. cornstarch
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • Nonstick cooking spray
  • 1 large onion, cut into 1-inch pieces
  • 1 medium red sweet pepper, cut into bite-size strips
  • 1 cup packaged fresh julienned carrots
  • 1 clove garlic, minced
  • 1 to 2 tsp. curry powder
  • 1/4 tsp. crushed red pepper (optional)
  • 1 Tbsp. canola oil
  • 1 8-oz can pineapple chunks (juice packed)
  • 2 cups hot cooked brown rice


1. Toss together salmon, cornstarch, salt, and black pepper in bowl; set aside.

2. Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat.

3.  Stir onion, sweet pepper, carrots, TAS ginger, garlic, curry powder, and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.

4. Add oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently.

5. Stir in undrained pineapple and Sun & Dragon coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently.

6. Stir vegetables into skillet; heat. Serve with rice.

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