Red Salmon Curry
Lindsay Allen
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Ingredients
10 oz salmon fillet (boneless)1 red hot chili pepper (chopped)
2 tbsp avocado oil1-3/4 cups canned coconut milk
3 tbsps shallots (peeled, finely chopped)1 tsp fish sauce
1 tsp ginger1 tsp lime juice
2 cloves garlic1/4 cup thai basil
1/2 tsp coconut sugar1 mashed potatoes
2-1/2 tbsp thai red curry paste1 broccoli (oven-roasted)
Directions
Season salmon with salt and pepper. Heat 1tbsp avocado oil large skillet over medium heat. Add salmon (skin side up) and sear for one minute. Remove and set aside. Reduce skillet heat to medium-low and drizzle remaining oil. Add shallot and ginger and cook 1-2 mins until soft and fragrant. Add garlic, coconut sugar, red curry paste, chili pepper. Cook additional 1 minute and mix well. Pour in coconut milk, fish sauce, lime juice. Bring to a simmer. Add salmon back in, skin side down. Cook for 6-8 minutes, until salmon is cooked. Plate with Thai basil, lime wedges, oven-roasted broccoli and mashed potatoes.