
A quick red curry pot with salmon, cabbage, coconut milk, and ginger.
280 gFresh salmon
240 gCabbage
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8 gGarlic
10 gGinger
1.25 cupsCoconut Milk
32 gRed Curry Paste
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Garlic, Ginger, and Cabbage in Cooking oil until softened.
Stir in Red Curry Paste and cook for 1 minute.
Pour in Coconut Milk and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Add Fresh salmon with Salt and Black Pepper and cook just until the seafood is done.