Wednesday, July 29, 2009

Red Curry Salmon

I have always been a fan of Asia food, but have struggled to make it at home. One trick of late is to actually limit the number of ingredients. Sticking with fewer more flavorful ingredients, the dishes end up tasting much better.

This recipe for red curry was passed on from my friend Liz. It is easy and doesn't require many exotic ingredients.

Start by making the sauce.

2 teaspoons plus 2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 13 1/2- to 14-ounce can unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)

Heat the oil in a pan and add the curry. Cook for a couple of minutes, then add the coconut milk, sugar and lemongrass.
Cook this for several minutes until thick.
Then add the lime juice and fish sauce

This can be set aside on low until ready to serve.

To prepare the fish, season with salt and pepper. Cook over medium in an oiled oven safe pan. Flip and finish cooking in a 400 deg oven.

To prepare the bok choi, boil in salted water for 2 -3 minutes.

Serve with rice.

To top it off, we had peanut butter chocolate chip gelato.

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