Ingredients: |
Ingredients: 2 Tbsp. olive oil
2 medium shallots, finely sliced or minced
1 Fresno (red) or red Jalapeno chili, minced
1/2 medium-sized red pepper, thinly sliced in strips, top to bottom and then halved
1 Tbsp. minced fresh garlic
1 Tbsp. grated fresh ginger
1 14 oz can coconut milk (do not used the Lite)
3 c chicken stock
1 8 oz. can of drained bamboo shoots
2 tsp. fish sauce
2 - 3 tsp. soy sauce
2 Tbsp. Thai red or green curry paste (See instructions and notes)
6 - 8 spears of fresh asparagus with woody part removed and cut into 1 inch pieces.
Jasmine rice
2 - 4 meal-sized portions of salmon, thawed with skin removed (about 4 - 6 oz each) cut into 1 " cubes.
|
Directions: |
Directions:Prep every thing in advance - Slice shallots, mince garlic and spicy chili, grate ginger, and slice red pepper.
Sauté the shallots in olive oil for a bit. Add minced ginger, Fresno pepper and red pepper and saute until red pepper is just tender. Then add minced garlic and saute for about one minute. Add the chicken stock, coconut milk, fish sauce, soy sauce, and stir in the Thai curry paste. Once the curry is incorporated let cook for a minute or two and check for flavor. Per preferential taste, add fish stock, soy sauce and/or curry paste. If the sauce is not spicy enough, sprinkle in some red chili flakes. Simmer about 10 minutes to meld the flavors but keep a watch as you do not want the coconut milk to burn. Add the can of drained bamboo shoots and the chopped asparagus. Simmer until the asparagus is close to the tenderness that you want. This next part is IMPORTANT. Toss your salmon cubes and chiffonade basil into the pool but be vigalant in watching your salmon. Just cook about 2 minutes, flip and then cook another 2 minutes. Take the pan off the heat. Salmon and all seafood will continue to cook in their liquid and their internal heat. Serve over a mound of Jasmine rice and garnish with toasted sesame seeds and chiffonade basil. Enjoy!
|
Personal
Notes: |
Personal
Notes: This is a recipe that I created a few years ago when I wanted Thai food. It is one of our favorites. It is extremely easy and presents well. Of course you can use shrimp or any other seafood. Salmon, however, if not overcooked, is my absolute favorite. Look for my Thai Tom Yum Goong recipe which I also learned in Thailand. It will be posted soon.
|
This recipe for Thai Curry with Salmon is from