30 mins
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Vietnamese-Style Smoked Salmon Curry
Serves
2
Give your next salmon recipe a Vietnamese-inspired twist with this warming smoked salmon curry. Rich, fragrant and gently spiced, it’s a comforting meal that’s easy to prepare and perfect for lunch or dinner. Serve with steamed rice or crusty baguette to soak up every last drop of the creamy curry sauce.
Ingredients
1 x pack of Aoraki Hot Smoked Salmon
1 small kumara or taro, peeled and cut into chunks
1 medium carrot, sliced
½ onion, cut into wedges
1 stalk of lemongrass, bruised
1 shallot, minced
2 garlic cloves, minced
1.5 tbsp Vietnamese curry powder
200ml coconut milk
200ml water
1 tbsp cooking oil
Seasonings
1 tsp fish sauce
1 tsp sugar, salt
½ tsp black pepper
Method
Step 1
Peel and chop the vegetables.
Step 2
Heat oil in a pot. Sauté shallot, garlic, and lemongrass until fragrant. Add the curry powder, stir until the spices bloom. Add carrot, kumara, and onion. Stir for 2–3 minutes.
Step 3
Add coconut milk and water. Season with sugar, salt, fish sauce (lightly, since the salmon is already salty). Simmer over medium heat for 10–15 minutes until vegetables are soft.
Step 4
Reduce to low heat, gently add the smoked salmon. Simmer for 1–2 minutes only, just to warm the salmon without overcooking it.
Step 5
Garnish with black pepper, sliced onion and fresh coriander if desired. Serve with crusty baguette or steamed rice.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
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Vietnamese-Style Smoked Salmon Curry
Hot Smoked
,
Serves
2
30 mins
Give your next salmon recipe a Vietnamese-inspired twist with this warming smoked salmon curry. Rich, fragrant and gently spiced, it’s a comforting meal that’s easy to prepare and perfect for lunch or dinner. Serve with steamed rice or crusty baguette to soak up every last drop of the creamy curry sauce.
Ingredients
1 x pack of Aoraki Hot Smoked Salmon
1 small kumara or taro, peeled and cut into chunks
1 medium carrot, sliced
½ onion, cut into wedges
1 stalk of lemongrass, bruised
1 shallot, minced
2 garlic cloves, minced
1.5 tbsp Vietnamese curry powder
200ml coconut milk
200ml water
1 tbsp cooking oil
Seasonings
1 tsp fish sauce
1 tsp sugar, salt
½ tsp black pepper
Method
Step 1
Peel and chop the vegetables.
Step 2
Heat oil in a pot. Sauté shallot, garlic, and lemongrass until fragrant. Add the curry powder, stir until the spices bloom. Add carrot, kumara, and onion. Stir for 2–3 minutes.
Step 3
Add coconut milk and water. Season with sugar, salt, fish sauce (lightly, since the salmon is already salty). Simmer over medium heat for 10–15 minutes until vegetables are soft.
Step 4
Reduce to low heat, gently add the smoked salmon. Simmer for 1–2 minutes only, just to warm the salmon without overcooking it.
Step 5
Garnish with black pepper, sliced onion and fresh coriander if desired. Serve with crusty baguette or steamed rice.