in Thailand

Thai salmon

updated

Spread the love

Ingredients for 2 servings:

  • 500 g salmon (frozen)
  • 1 stalk of lemongrass
  • 6 tbsp curry paste, red
  • 400 ml coconut milk
  • 2 chili peppers, fresh
  • Basil (Thai basil)
  • 2 garlic cloves
  • n. B. rice, e.g. Basmati
  • 2 tbsp oil, e.g. sesame oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Allow the salmon to thaw. To prepare, chop the garlic and lemongrass stalk. Fry the thawed salmon, garlic, and lemongrass in sesame oil until crispy. Remove the salmon from the pan and deglaze the resulting liquid with coconut milk. Reduce the heat to allow the coconut milk to reduce. Stir in the curry paste to taste. The sauce should turn a nice red. Once the sauce has reduced, meaning it has the right seasoning and consistency, add the salmon back to the pan. Prepare the rice and, just before serving, sprinkle strips of chili and Thai basil over the rice and salmon.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Yellow Squash Bake

Tomato salad with eggs