Green Curry Salmon

Name: Green Curry Salmon
Ingredients: 2 tbsp cooking oil; 1 stalk lemon grass, chopped in 1/4 inch pieces; 1/2 inch piece of fresh ginger, peeled and shredded; 2 shallots, finely minced; 1 tbsp fresh coriander, minced; 1 tbsp Thai green curry paste; 2 tsp Thai roasted chilli paste; 1 tbsp fish sauce; 1 tbsp sugar (more can be added if a sweeter sauce is preferred); 1 1/2 cup coconut milk; 4 Thai eggplant (Makeua Poch), top removed and quartered; 1/2 cup bamboo shoots, cut in thin strips; 1 cup fresh basil leaves; 1 8-10 oz salmon filet, or 2 4-5 oz salmon steaks; fresh ground pepper

15 ingredients

1 steps

Ingredients

2 tbsp cooking oil
1 stalk lemon grass, chopped in 1/4 inch pieces
1/2 inch piece of fresh ginger, peeled and shredded
2 shallots, finely minced
1 tbsp fresh coriander, minced
1 tbsp Thai green curry paste
2 tsp Thai roasted chilli paste
1 tbsp fish sauce
1 tbsp sugar (more can be added if a sweeter sauce is preferred)
1 1/2 cup coconut milk
4 Thai eggplant (Makeua Poch), top removed and quartered
1/2 cup bamboo shoots, cut in thin strips
1 cup fresh basil leaves
1 8-10 oz salmon filet, or 2 4-5 oz salmon steaks
fresh ground pepper

Directions

1

{"0":"Wash salmon thoroughly, removing any remaining scales. Set aside.","2":"Mash lemon grass with the flat of a knife blade. Using a medium-sized saute pan that can be placed under the broiler, heat the oil on medium heat and add lemon grass, ginger, coriander and shallots. Saute until shallots are translucent.","4":"Add curry paste and roast chilli paste and saute for 3-4 minutes.","6":"Stir in fish sauce, sugar and coconut milk. Simmer on medium heat for 10 minutes or until sauce has reduced slightly.","8":"Place the salmon into the sauce along with half the basil leaves, eggplant and bamboo shoots. Cover and poach salmon in the sauce for 5-7 minutes, meanwhile preheat your broiler.","10":"Uncover, spoon a little sauce over the salmon, and place the pan under the brolier for until the top of the salmon browns slightly.","12":"To serve: If using a fillet, the cooked meat should lift off the skin easily with a metal spatula. Discard the skin. If using salmon steaks, peel off skin and debone before serving.","14":"Serve on steaming Jasmine rice."}