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Asia meets Europe in this creamy, vibrant and spicy fusion dish! Give it a go.


2 people

Total time

40 minutes






  • 2 salmon fillets
  • 500 g gnocchi
  • 1 tbsp coconut oil (optional (or use olive / rapeseed oil))
  • 400 g light coconut milk
  • 1 onion (chopped)
  • 1 carrot (chopped)
  • 1 red chilli (chopped)
  • 2 garlic cloves (finely chopped)
  • 1 inch fresh ginger (finely chopped)
  • 1 tbsp curry powder (medium )
  • ½ tbsp fish sauce
  • 1 fresh coriander (chopped)
  • 2 lemon grass stalks
  • 100 ml water


  1. Add the oil to the pan and fry the onion and chopped carrot for about 5 minutes.
  2. Add the garlic, ginger and chilli and fry for a few minutes. Next add the curry powder and stir to coats the contents of the pan. Then add the coconut milk and water and mix everything together.
  3. Bruise the lemongrass and add to the sauce along with the chopped coriander. Cover and simmer for 15 minutes.
  4. Slice the salmon into chunks while your sauce is simmering and set a side.
  5. After the 15 minutes, remove the lemongrass from the pan. Blend your sauce using a hand mixer until completely smooth. Add the salmon to the sauce, cover and poach for about 5-6 minutes.
  6. Bring a large pan of salted water to the boil and drop in the gnocchi. Cook for 3 minutes or until they begin to float to the top.
  7. Remove the salmon from the sauce with a slotted spoon, then add the drained gnocchi. Stir and coat well.
  8. To serve place gnocchi in the bowl, followed by the salmon and any remaining sauce. Top with some sliced red chilli and coriander leaves.
  9. Serve and enjoy!
  10. View the recipe instructions at Globe Scoffers

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