Quick Red Curry Salmon

Cindy's note: Technically, this is one of those cheater recipes that uses pre-made red curry paste. But who cares if it tastes good?

Makes 2 servings, plus a little extra

1 T. olive oil
2 T. Thai Kitchen red curry paste
1 can coconut milk
4 T. fish sauce (nam pla)
3 T. brown sugar
2 T. lime juice
Chopped vegetables (I use red or green peppers, spinach, bamboo shoots, pea pods or broccoli)
1 or 2 salmon fillets, cut into large chunks (you can also use chicken tenders, tofu or shrimp)
Handful of Thai basil
Lime wedges
Additional 2 T. basil, thinly sliced
Jasmine rice, prepared according to package

Heat oil in large frying pan over medium heat until smoking. Add curry paste and mix into oil until sizzling. Add coconut milk, fish sauce, brown sugar and lime juice, stirring until all are incorporated and sauce is a pale pink. Taste sauce and adjust seasonings to your preference. Sauce should be bubbling slightly. Add vegetables and cook for about 4 minutes. Add salmon pieces and cook another 4 minutes until salmon is opaque. Add Thai basil and continue cooking for another 2 minutes or so, until basil is wilted. Spoon salmon curry sauce over prepared jasmine rice, and serve garnished with lime wedges and sliced basil.

Categories: Main Dishes
October 03, 2004

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