I think I'm living proof that cruising around on Pinterest is dangerous business. I come across some fantastically delicious looking recipes, and I just can't help myself but make them. Luckily I had most of the ingredients for this one already, in addition to the usual salmon craving I'm nursing. So it was a no brainer. Spicy, had to be balanced a bit in the flavorings, but the salmon was delicious, and the rice definitely helped. I'll probably play with this recipe some more.
Note: I used a package of salmon chunks since that's what I found at the grocery store.
Thai Coconut Salmon Curry
Adapted from Serving Dumplings blog
4 salmon fillets, skin removed
Kosher salt
Ground white pepper
Sweet paprika
Sweet paprika
2 tablespoons coconut or vegetable oil
1 tablespoon unsalted butter
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated ginger
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated ginger
1 red bell pepper, finely chopped
2 tablespoons tomato paste
3 tablespoons Thai red curry paste, such as Maesri
½ teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon red pepper flakes, optional
½ cup vegetable broth
1 baby bok choy, roughly chopped, or 2 ounces baby spinach
1 tablespoon fish sauce
1 tablespoon peanut butter
½ cup vegetable broth
1 baby bok choy, roughly chopped, or 2 ounces baby spinach
1 tablespoon fish sauce
1 tablespoon peanut butter
1 (13½-ounce) can unsweetened coconut milk
1 to 2 tablespoons lemon or lime juice
Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3 to 4 minutes on each side. Remove from the pan and set aside.
In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour in broth and bring to a boil.
Add bok choy, fish sauce, and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3 to 5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Test the balance of flavors and add sugar or honey, if needed. Remove from heat.
Stir in the basil leaves and serve with rice.
1 tablespoon granulated sugar or honey, optional
Thai basil leaves
Steamed Jasmine ricePat the salmon fillets dry with a paper towel and season all over with salt, white pepper, and sweet paprika.
Steamed Jasmine ricePat the salmon fillets dry with a paper towel and season all over with salt, white pepper, and sweet paprika.
Heat coconut oil and butter in a large non-stick frying pan over medium high heat. Add the salmon fillets and sear, about 3 to 4 minutes on each side. Remove from the pan and set aside.
In the same pan, add onion, garlic and ginger. Cook for 2 minutes over low heat until fragrant. Add bell pepper, cook for 3 minutes, stirring occasionally. Stir in tomato paste and curry paste, cook for 1 minute. Add coriander, cumin and red pepper flakes. Season with salt and pepper. Pour in broth and bring to a boil.
Add bok choy, fish sauce, and peanut butter. Stir to combine. Pour coconut milk and bring to a simmer.
Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3 to 5 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Test the balance of flavors and add sugar or honey, if needed. Remove from heat.
Stir in the basil leaves and serve with rice.
Makes 4 servings
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