Prep time: 10 mins

Cooking time:  35 mins

Serving: 4 people

 
 

*Modify for Low Fodmap: 

  • Remove garlic 
  • Replace coconut water with water 

You will need

  • 2 tbsp Spiral Peanut Oil 
  • 1 tbsp Spiral Coconut Oil 
  • 2 Pandan Leaves (cut into 10cm sticks)
  • 3 garlic cloves (crushed)
  • 4 heirloom tomatoes 
  • 500ml coconut water 
 

 

  • 100g of frozen scraped coconut 
  • 600g Coles Salmon Fillet with skin 
  • 1 handful of coriander leaves
  • 1 lime (juice only)
  • 1 cup of Basmati Rice 
  • 250ml of Fodmapped Chicken Stock

Step 1

Drizzle oils into a large nonstick saucepan over a medium heat. Once the coconut oil has melted add the pandan and garlic. Reduce heat to low and cook for 1-2 minutes or until the garlic takes on a golden colour (but doesn't burn). 

 

Step 2

Add tomatoes and stir to combine. Increase to a medium high heat to bring to the boil. Reduce heat to simmer, cover and cook for 10-12 minutes, after 5 minutes pour in the coconut water. Stir occasionally until the tomatoes have partially broken down. Add the shredded coconut and cook for 6-7 minutes or until the coconut has dispersed into the sauce.

 

Step 3

Meanwhile cut the salmon into 3-4cm chunks and season the skin with salt and oil. Heat a large frying pan over a high heat and cook the Salmon skin side down for 2-3 minutes or until the skin is lovely and crispy. Carefully place it into the sauce, gently stirring to combine and ensuring the salmon is nicely submerged in the sauce. Leave lid on and cook for 5-6 minutes or until the salmon is just cooked through. Season with lime juice to taste.

 

Step 4

For Coconut Sambal, place a small to medium sized frying pan over a high heat and drizzle oil and place the coconut and chilli onto the pan, cook for 3-4 minutes or until the coconut is nicely toasted. Add coriander and a squeeze of lime juice, stirring until coriander has wilted. Remove from heat.

 

Step 5

For Coconut Rice, wash rice until the water runs clear. Place in a saucepan with chicken stock and coconut water over a medium to high heat and bring it to boil. Reduce heat to simmer, covered, for 15-20 minutes or until liquid has evaporated and rice is tender.

 

Step 6

To serve, fill a small bowl with rice place it onto a serving plate, and remove the bowl. Spoon over the curry and garnish with coriander and a cheek of lime if desired.

TIPS

  • To make this a truly FODMAP recipe simply exclude the garlic, you can substitute with 1 tablespoon of garlic infused olive oil and omit the coconut oil if desired.  
  • For the Coconut Sambal simply exclude or only add a little chilli to suit your diet and tastes.
  • Frozen scrapped coconut is available in most Asian grocers. Alternatively you can substitute with fresh young coconut flesh, thinly sliced.