Will definitely make this again and add just a bit more salt and chili pepper.īest homemade curry recipe I’ve made. It involves a lot of chopping, but the composing the dish is quite easy. Serve with lime wedges.Įxcellent curry, with rich, deep flavors. Top with dark green parts of scallions, 2 red Thai chiles, finely chopped, ⅓ cup salted roasted peanuts, and Thai basil leaves. Step 3ĭivide curry among bowls add a scoop of cooked jasmine rice. Remove from heat and gently stir in zest and juice of 2 large limes and ¼ cup coarsely chopped Thai or sweet basil. Return to a simmer, then reduce heat to low, cover, and cook at a bare simmer until salmon is mostly opaque but still slightly translucent in the center, about 4 minutes. Add 2 baby bok choy, coarsely chopped, and reserved salmon stir gently to submerge in sauce. Cook, stirring, until paste is fragrant, about 1 minute. Thai red curry paste and stir to coat mushrooms. mixed mushrooms (such as beech, shiitake, and/or maitake), torn, to pot and cook, stirring occasionally, until tender and golden in spots, about 5 minutes. Cook 4 small shallots, finely chopped, 4 lemongrass stalks, woody tops trimmed, tough outer layers removed, finely chopped, white and pale green parts of 4 scallions, thinly sliced, 4 garlic cloves, finely grated, and one 1" piece ginger, peeled, finely grated, stirring often, until softened and fragrant, 6–8 minutes. Heat ¼ cup vegetable oil in a large Dutch oven or other heavy pot over medium. skinless sockeye salmon fillets, cut into 1" pieces, with 1 tsp. Similarly, you can swap the basil for whatever soft herbs you’ve got in your garden or refrigerator drawer: fresh cilantro, mint, chives, or a combination would all add the required fresh finish.įor more salmon curry recipes, try salmon paka, an East African fish curry that starts with crispy-skinned seared salmon fillets, or this rice bowl with salmon and Thai-curry-spiced creamed spinach. Fragrant jasmine rice is a natural complement to this weeknight-dinner-ready coconut curry salmon, but any long-grain white rice will do. Rather than making the broth noticeably sweet, it simply rounds out the savory spice and heat brought on by red curry paste and fresh chiles. The surprise ingredient here might be the honey. Or just go ahead and poach the salmon pieces with the skin on it’ll be easier to remove after the fish has been cooked. If you can’t find one, ask the fish butcher at your grocery store to remove the skin for you. When shopping for fish, choose a skinless fillet. (The lower-fat stuff is also thickened with stabilizers that can break down and lead to off flavors in the final dish.) Plus, poaching wild salmon fillets over low heat in the fragrant coconut curry sauce keeps the fish tender and butter-soft. Leaner than its farmed counterparts, wild salmon requires the lush texture of regular coconut milk to ensure it doesn’t dry out. But there is one major rule you just can’t break: using full-fat coconut milk. Imbued with richness from coconut milk and robust flavor from lemongrass and ginger, this Thai-style salmon curry recipe from Emma Teal Laukitis and Claire Neaton’s book The Salmon Sisters: Harvest & Heritage is ideal for showcasing wild salmon, such as Sockeye or Coho.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |