GREEN CURRY SALMON

GREEN CURRY SALMON image

Yield 4-6 small portions, or 2 main course

Number Of Ingredients 15

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

Steps:

Wash salmon thoroughly, removing any remaining scales. Set aside. 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. Add curry paste and roast chilli paste and saute for 3-4 minutes. Stir in fish sauce, sugar and coconut milk. Simmer on medium heat for 10 minutes or until sauce has reduced slightly. 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. Uncover, spoon a little sauce over the salmon, and place the pan under the brolier for until the top of the salmon browns slightly. 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. Serve on steaming Jasmine rice.