Slice 1/2 red onion in half rings and softly fry in 1 tbsp olive oil for a couple of minutes, then add 1 heaped tbsp red curry paste, stir well and fry another minute.
Add 200ml coconut milk, 2 lime leaves, 40 ml water and 125g green beans, cover and softly boil 5 mins.
Boil jasmine rice
Add 2 tbsp lime juice, 1 tbsp fish sauce and 1 tsp palm sugar. Stir, cover and softly boil another 5 mins.
In the meantime panfry 2 salmon filets, 200g each, skin side down for 4 mins, till crisp and golden brown.
Add, skin side UP to the curry sauce, cover and boil another 2 mins.. The inside should still be pink
Remove the lime leaves and stir in 2 tbsp thai basil leaves and 2 tbsp coriander leaves.
Start plating with the rice, then the curry and the fish. Serve with extra leaves on top and some sea cucumber, and lime wedges on the side
(Here Lucy Nunes original recipe in Delicious Magazine)
from simple food, looking good
Salmon, red curry, Thai basil Recipe
Comments
Post a Comment