Red Thai Curry Salmon with Coconut Rice
Serves: 4
Time: 45 minutes
Ingredients:
- 4 salmon filet
- 2 cups jasmine rice
- 1 cup coconut milk, plus 2 cups
- 2 cups water
- 4 - 5 whole cloves
- 1 cinnamon stick
- 1 shallot, minced
- 1 inch fresh ginger, minced
- 3 cloves garlic, minced
- 5 tbsp Red Thai Curry Paste
- 1/2 cup chicken stock
- 2 tsp fish sauce
- 1/2 cup cilantro, roughly chopped
Herb Salad for Garnish
- 1/2 inch ginger, thinly sliced
- 1 scallion, thinly sliced
- 1/4 cup cilantro, roughly chopped
- 8 leaves of thai basil
- 2 tbsp olive oil
- juice of 1 lime
Directions
- In a medium sized pot, add jasmine rice, 1 cup coconut milk, water, cloves, and cinnamon. bring to a soft boil, then reduce to a simmer and allow to cook for 15 minutes.
- Meanwhile, add shallot, ginger, and garlic to a separate pot with vegetable oil. Sautee until fragrant.
- Add the curry paste and mix well, cook for an additional 2 minutes.
- Add chicken stock, 2 cups coconut milk, and fish sauce. Bring to a simmer and cook for about 10 minutes.
- When the rice is done cooking, remove cloves & cinnamon. Stir in chopped cilantro.
- For the herb salad, combine all ingredients and set aside.
- Season salmon filets with salt and pepper.
- In a pan coated with olive oil, place salmon skin side down and sear at medium high heat. Cook on each side for about 5 minutes.
- To plate, add coconut rice to a shallow bowl, ladle curry sauce around, place salmon on top, and garnish with herb salad.