Ingredients:
- 1 tablespoon vegetable oil
- 1 medium red onion, diced
- 1 red pepper, diced
- 4 tablespoons Thai green curry paste
- 1 teaspoon lemongrass paste
- 1 can (400 g / 14 oz) coconut milk
- 350 g (¾ lb) skinless salmon fillets, cut into 1-2 inch chunks
- 2 teaspoons fish sauce
- Juice of 1 lime
- Fresh coriander (cilantro), for serving
Instructions:
Cook the Aromatics:
- Heat the vegetable oil in a large pan over medium heat. Add the diced red onion and red pepper. Cook for a few minutes until softened.
Add Curry Flavors:
- Stir in the Thai green curry paste and cook for 1-2 minutes until fragrant.
- Add the lemongrass paste and coconut milk. Bring to a simmer, then lower the heat and cook for 8-10 minutes, until the sauce has thickened slightly.
Cook the Salmon:
- Add 100 ml (about ⅓ cup) water to the pan and stir well.
- Add the salmon chunks and cook for 5 minutes, or until the salmon is cooked through.
Season and Serve:
- Stir in the fish sauce and lime juice.
- Serve hot over jasmine rice, garnished with fresh coriander.
Enjoy your flavorful and aromatic Thai green curry with salmon!
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