Thai papaya salad with salmon and peanut dressing

Name: Thai papaya salad with salmon and peanut dressing
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 60 g Peanut cream; 200 ml Coconut milk; 1 TEASPOON red curry paste; 7-10 Tbsp Salt; 100 g roasted peanut kernels; 400 g Carrots; 1 Papaya; 1/2 head Chinese cabbage; 4 tranches Salmon fillet (approx. 150 g each); 2 TABLESPOONS Sunflower oil; 1 pot Coriander

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

60 g Peanut cream
200 ml Coconut milk
1 TEASPOON red curry paste
7-10 Tbsp Salt
100 g roasted peanut kernels
400 g Carrots
1 Papaya
1/2 head Chinese cabbage
4 tranches Salmon fillet (approx. 150 g each)
2 TABLESPOONS Sunflower oil
1 pot Coriander

Directions

1
Whisk peanut cream, coconut milk and curry paste. Season to taste with salt. Coarsely chop the peanuts. Peel and grate carrots. Peel and halve papaya, remove seeds and dice flesh. Clean, wash and cut cabbage into strips.
2
Wash the fish, dab dry and season with salt. Heat oil in a pan and fry fish slices on each side for about 3 minutes. Wash the coriander, shake dry, cut the leaves from the stalks. Pluck the fish.
3
Mix the prepared ingredients, arrange and sprinkle with dressing.