Dateline: January 10, 2021 Red Curry Salmon

I had some salmon from FD and wanted something other than seared!  I had a ton of veggies that needed to be used, so why not do a Thai Red Curry.  

Vegetation

 

Beautiful Salmon

Ingredients

2 salmon fillets, with or without skin.  I skinned mine

1 large red onion, chopped

several carrots, colors good

1 orange bell pepper, cut into bite sized chunks

1 green bell pepper, cut into bite sized chunks

2 or 3 cloves of garlic

1 can coconut milk, kept in fridge

1 bunch kale or collards, stemmed and sliced in ribbons

2-3 T red curry paste

1 t shrimp paste

Juice of 1 lime

stock, wine, or water

Method

1.  Remove can of coconut milk from fridge, and carefully spoon the thickened coconut cream off the
top and put into a large sauce pan.  Heat pan over medium and allow the coconut cream to bubble away.

 

After a bit, all of the water will have evaporated from the coconut cream and it will sound different in the pan.  At that point, add the curry paste and shrimp paste and stir to combine with the coconut cream. Simmer gently until the oil starts to separate out.

 

 

2.  Add the harder veggies (carrots, celery, etc) and stir to coat with the curry.  Cook for a few minutes, then add the softer veggies (onions, bell peppers, kale or collards), stir to combine with the curry and other veggies. 

 

3.  Add in the balance of the can of coconut milk, the lime juice and some stock, wine, or water.  Stir to combine and allow to cook until tender.

4.  Break fish up into large pieces and add to the pan when the veggies are tender.  Stir gently, and allow to come to heat.  When the salmon is cooked through, dinner is ready!