Description
A delicious combination of Thai curry and coconut flavors with wild Pacific Northwest Salmon.
Ingredients
Units
Scale
- Two Pieces of Salmon
- 3 Tbls oil, divided
- 1 Shallot, diced small
- 1 Lime, 6 thin slices and the rest for juice
- 2 Tbls Ginger, grated
- 1 Serrano or Thai Chile, finely diced
- 1 tsp Coconut Sugar
- 4 Cloves Garlic, chopped
- 2 Tbls Red Curry Paste
- 1 tsp Chile Paste
- 14 oz Can of Coconut Milk
- Thai Basil
Instructions
- Place the fish skin side down and sprinkle salt and pepper over the top.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Place the fish in the hot oil skin side up and cook for one minute. Remove the fish to a plate, skin side down.
- Add one more tablespoon of oil to the skillet and add the ginger and shallot. Cook, stirring constantly for 2 minutes.
- Add coconut sugar and garlic. Stir in and cook for 1 minute.
- Add curry paste, chile paste and chopped chiles. Cook for 1 minute, stirring constantly.
- Add coconut milk and fish sauce. Cook for 5 minutes.
- Add lime slices and lime juice. Cook for 15 minutes.
- Add the fish back into the pan, skin side down. Cook for 5 minutes.
- Serve immediately.
