SALMON IN THAI RED CURRY SAUCE

Salmon in Thai Red Curry Sauce image

Provided by Studentchef

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs salmon fillets, cut into individual servings
1 tablespoon red curry paste
1 1/2 cups coconut milk (Mae Ploy brand is best)
1 teaspoon fish sauce
1 teaspoon brown sugar (to taste)
2 teaspoons vegetable oil
4 -6 kaffir lime leaves, chopped finely
1 stalk lemongrass, bruised (pounded)
coriander leaves (to garnish) or extra finely julienned kaffir lime leaf

Steps:

Heat oil and fry lemon grass for less than a minute or until very fragrant.
Blend in red curry paste, stirring to break it up until it is fragrant. Do not let it burn. Stir in coconut milk until well blended and lower heat to simmer.
Stir in brown sugar and fish sauce and add kaffir lime leaves. Allow to simmer at least 15 to 20 minutes or until oil begins to separate. Add salmon fillets and poach in sauce on medium heat until cooked. Serve immediately.

Nutrition Facts : Calories 637.6, Fat 27.9, SaturatedFat 18.9, Cholesterol 78.4, Sodium 285.8, Carbohydrate 60.2, Fiber 0.2, Sugar 58.3, Protein 36.3