My son-in-law made this for me first
from a Christian Science Monitor recipe.
Simply pretty amazing
In a deep skillet, heat
- 2 tsp peanut oil
Add
- 1/2 red bell pepper, cut into strips
and cook one minute.
Stir in
- 1 (14 fl.oz.) can unsweetened coconut milk
- 1 Tbs freshly grated ginger
- 1 tsp minced garlic
- 1 Tbs brown sugar (or palm sugar or turbinado)
- 2 Tbs fish sauce
- 2 Tbs red curry paste
- 2 Tbs lime juice
Place skin down in pan and bring to a boil
- 1 lb fresh salmon fillets
then reduce heat and cover. Simmer 5 minutes.
Add to pan
- 3 scallions, sliced into 3-inch pieces
and cook 2 -5 minutes more.
Stir in, just before serving
- 1/4 cup thinly sliced fresh basil
- 2 Tbs chopped cilantro
- 1 -2 minced Thai bird chiles
Serve with
- Steamed jasmine rice
- Steamed green beans
- 3 - 4 lime wedges
