Wednesday, December 30, 2015

Salmon in Red Curry

I cooked this last week for Jim, and, miracle of miracles, he actually liked it.  He doesn't like salmon or Thai curry, but he liked this. Go figure! This was very quick and easy, but you could even make the base in advance and just cook the salmon and vegetables the next day.
To serve 4

1 tbl coconut oil or any neutral oil
1/2 red onion, sliced
2 garlic cloves, minced
1 inch knob of fresh ginger, grated
1 - 2 tbl lemongrass, chopped fine (substitute lime rind if you don't have lemongrass)
1/2 jar of red curry paste, (about 2oz)
1 can coconut milk (i used light)
1-2 tbl fish sauce

1 potato, peeled and cut into chunks
1 carrot, peeled and sliced diagonally,
3 baby bok choy, sliced into 1/2" chunks
1 lb skinless salmon, cut into big chunks
(1 fresh chili pepper - sliced)
Juice of 1 lime
Fresh coriander, chopped

Saute the onion, garlic, ginger, lemongrass in the oil for a minute.  Add the curry and saute a minute.  Add the coconut milk, lime rind, and fish sauce.  Add the potatoes and cook til almost tender (10-15). Add the carrot and cook another few minutes until almost tender.  Add salmon and bok choy and cook til salmon is done (3-4 minutes depending on the thickness of the fish). Add chili pepper, lime juice, and coriander, and serve with rice.

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