Thai Basil Salmon Curry

Prep Time10 minsCook Time30 minsTotal Time40 mins

In anticipation of finding salmon, I had been anticipating making this recipe from Half-Baked Harvest.  For any Thai curry, the curry paste is key.  While Sushil might have made his own after a few trips to Chinatown, pandemic Thai curry was just fine with two tablespoons of Taste of Thai red curry paste, a mild but flavorful paste that our three-year old thought was "fantastic."   I didn't asked where this recipe landed on Sushil's authentic Thai-food scale, but his bowl, pictured above, was tossed with Thai chili flakes and pepper, and he couldn't have been happier.    

 ¼ cup seseme oil
 4 garlic cloves, minced
 4 shallots, sliced
 1 tbsp ginger, minced
 1 lemongrass stalk, finely chopped
 2 green onions, chopped
 1 cup mushrooms, coarsely chopped or sliced
 23 tbsp red curry paste
 16 oz coconut milk (full fat)
 1 tbsp fish sauce
 2 tbsp honey
 1 bell pepper, diced, or other vegetables to taste
 juice and zest of one lime
 full or torn basil leaves, to taste

1

Heat your sesame oil on medium heat, and sautee your aromatics -- garlic, shallots, lemongrass and ginger -- in the oil until they are fragrant.

2

Add your mushrooms and selected vegetables, coating evenly with the mixture for just a minute, prior to adding your red curry paste. Once the curry paste is in the mix, you want to ensure that it also coats the vegetables evenly and that you give it and the vegetables some time, about 5 - 7 minutes, to cook. Be sure not to overcook the vegetables, as they will cook further with the salmon.

3

Add in your coconut milk! It will turn everything into a beautiful pink color that will quickly begin to boil if left on too high a temperature. Bring to a high simmer, add in your salmon, along with the fish sauce. Cover and cook on medium heat for another 5 - 7 minutes.

4

Garnish with basil, lime and lime juice, and serve with steaming rice.

Ingredients

 ¼ cup seseme oil
 4 garlic cloves, minced
 4 shallots, sliced
 1 tbsp ginger, minced
 1 lemongrass stalk, finely chopped
 2 green onions, chopped
 1 cup mushrooms, coarsely chopped or sliced
 23 tbsp red curry paste
 16 oz coconut milk (full fat)
 1 tbsp fish sauce
 2 tbsp honey
 1 bell pepper, diced, or other vegetables to taste
 juice and zest of one lime
 full or torn basil leaves, to taste

Directions

1

Heat your sesame oil on medium heat, and sautee your aromatics -- garlic, shallots, lemongrass and ginger -- in the oil until they are fragrant.

2

Add your mushrooms and selected vegetables, coating evenly with the mixture for just a minute, prior to adding your red curry paste. Once the curry paste is in the mix, you want to ensure that it also coats the vegetables evenly and that you give it and the vegetables some time, about 5 - 7 minutes, to cook. Be sure not to overcook the vegetables, as they will cook further with the salmon.

3

Add in your coconut milk! It will turn everything into a beautiful pink color that will quickly begin to boil if left on too high a temperature. Bring to a high simmer, add in your salmon, along with the fish sauce. Cover and cook on medium heat for another 5 - 7 minutes.

4

Garnish with basil, lime and lime juice, and serve with steaming rice.

Thai Basil Salmon Curry
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