Hello! As promised, I’m back with a recipe for the salmon dish that I made about three weeks ago. Because salmon tastes good by itself, I was worried that adding too much flavor to it would ruin the experience of eating it. It turned out that the flavor of the red curry paste and the peanut butter did not overwhelmed the flavor of the salmon. In fact, you will taste all of the three flavors as they melted away in your mount.
-1 piece salmon fillet
-1/2 tablespoon canola, vegetable, olive oil
-1/2 cup unsweetened coconut milk, shake the can before use
-1/2 cup bell peppers, thinly sliced
-1 tablespoon red curry paste
-1 tablespoon peanut butter
-1/3 tablespoon fish sauce
-1 tablespoon minced cilantro
- a wedge of lime
1) In a pan, warm canola or vegetable oil over medium heat, then add the curry paste. Stir until it fragrants.
2) Once they are fragrant, add the coconut milk and peanut butter. Stir until they mix well and wait until the fat (which looks like oil from peanut butter, coconut milk, and canola oil) to settles on the surface. The fat should look like orange oily dots on the surface.
3) Add all the flavors and the salmon! Simmer the salmon in the sauce until cooked.