Thai Green Curry Salmon

11 Apr

This  spicy and sweet coconut curry is creamy and absolutely delicious with a delicate salmon filet!

The Recipe

2 5oz sustainably farmed salmon filets

Set oven for 350

Now, it’s time to wash and chop the vegetables.

After all your vegetables are chopped, set them aside.  Take salmon  and place skin side down on some a foil-covered pan  and drizzle with EVOO.  Season with sea salt, pepper, and some green chili paste. Stick fish in your preheated oven  for 15 minutes.

Now it’s time for the sauce!

2-5 TB Thai green chili paste (depending on how spicy you want this to be)

1 can of lite coconut milk

1 can of organic chicken stock

2 kaffir lime leaves (if you dont have these just use a tsp of lime or lemon juice)

2 TB tamari or soy sauce

3 Tsp raw brown sugar

1 handful of chopped cilantro

cornstarch to thickenen

Put  the can of coconut milk into a heated pan and whisk in green chili paste TB by TB until you achieve desired spiciness. Now, whisk in stock, soy sauce, kaffir lime leaves, and sugar. Once this starts to simmer, add vegetables(I didnt add the snap peas until last minute becasue I like them crisp) and cook for 10-15 minutes. Adjust flavor as desired and add cornstarch if needed to thicken the curry. Add chopped cilantro when it is just about ready.

For the vegetables,  I used a variety:

1/2 c cremini mushrooms

1 can chopped baby corn

1 c chopped snap peas

1 c of yellow squash

1 c of eggplant

1/4 c green peas

1 bunch of green onions for garnish and crunch

Pour sauce on top of cooked salmon filets. Garnish with diced green onions and diced red pepper if you have it.

I served this with  quinoa and it soaked up the flavors wonderfully.


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2 Responses to “Thai Green Curry Salmon”

  1. Eftychia April 15, 2011 at 6:08 am #

    Simply delicious!!

    • Meg April 16, 2011 at 3:12 am #

      Thanks so much Eftychia! Hope you enjoy it.

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