Thai Salmon Curry
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Ingredients
- 2 teaspoons peanut oil
- 1/2 red bell pepper cut into strips
- 1 14 fl. ounce can unsweetened coconut milk
- 1 tablespoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon brown sugar or palm sugar
- 2 tablespoons fish sauce
- 2 tablespoons red curry paste
- 2 tablespoons lime juice
- 1 pound fresh salmon fillets
- 3 scallions sliced into 3-inch pieces
- 1/4 cup chiffonade sliced fresh basil
- 2 tablespoons chopped cilantro
- 1-2 minced Thai bird chiles
- steamed jasmine rice optional
- steamed green beans optional
- 3-4 lime wedges optional
Instructions
- In a deep skillet, heat the peanut oil and add the pepper strips; cook 1 minute.
- Stir in the coconut milk, ginger, garlic, brown sugar, fish sauce, curry paste, and lime juice.
- Place fillets skin side down in the pan, bring to a boil, then reduce heat, cover and simmer for five minutes.
- Add scallions to pan and cook 2-5 minutes more or until fish is cooked to your liking.
- Stir in the basil, cilantro and chilies just before serving.
- Serve fish with curry sauce, rice on the side, green beans on the side, garnished with a little extra basil and/or cilantro if you have a little more, plus extra chiles if you like, and a lime wedge to squeeze over the fish.
Notes
Note: nutrition info does NOT include rice or green beans.
From the kitchen of palatablepastime.com
Nutrition
Serving: 1gCalories: 595kcalCarbohydrates: 18gProtein: 35gFat: 45gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 83mgSodium: 1041mgPotassium: 1256mgFiber: 5gSugar: 10gVitamin A: 2527IUVitamin C: 44mgCalcium: 82mgIron: 4mg
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